500ml/17½fl oz double cream
15g/½oz agar agar
salt and freshly ground black pepper
750g/1lb 10oz cooked beetroot
3 tbsp Thai red curry paste
500g/17½oz ready-made puff pastry, rolled out to 2-3mm/½in thick, cut into 12cmx1cm/6inx½in strips
large handful poppy seeds
1 free-range egg, beaten
125g/4½oz creamed horseradish
125g/4½oz crème fraîche
1 tbsp chopped fresh dill
Preheat the oven to 180C/365F/Gas 4.
Heat the cream and agar agar until simmering. Remove from the heat and season, taste, with salt and freshly ground black pepper.
Purée the beetroot in a food processor until smooth. Add the Thai red curry paste and cream mixture and blend until smooth.
Spoon the mousse into each of 6-8 glasses until half full and chill in the fridge until needed.
Meanwhile, for the poppy seedstraws, brush each pastry strip with a little beaten egg and sprinkle over the poppy seeds. Place onto a baking tray and bake in the oven for 8-10 minutes, or until golden-brown and crisp.
For the horseradish cream, mix the creamed horseradish, crème fraîche and dill together in a bowl.
To serve, spoon some of the horseradish cream on top of each beetroot mousse and serve the straws alongside.
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