Thanksgiving Beet Mousse


1 cup cream
220 g cream cheese
2 beets cooked, shelled, processed and castings.
2 egg whites
2 envelopes unflavored gelatin
2 tbsp dill
1/2 tsp salt and pepper


Heat cream over low heat with gelatin.
Incorporate beet and cream cheese.
Add the dill, salt and pepper.
Add the egg whites and mix well.

the mixture in molds and refrigerate for 2 hours.

If you didnt find what you were looking for, you can try our Google custom search:

Leave a Reply