INGREDIENTS:
● Rye bread - 6 lomst.
● Beet (small) - 150 g
● Lemon - 1/4 pcs.
● Mayonnaise olive - 6 tbsp. l.
● Salt and sugar (taste)
● Coriander (ground, whisper)
● Fillet of a low-headed herring - 1 pc.
● Gelatin - 1.5 h. L.
● Water for soaking gelatin - 70 ml
Cooking:
1. Beets to boil, clean, cut into small pieces *. Soak gelatin in cold water.
* Since the beets strongly paints hands, I put on the gloves, then not to scare you with your "bloody" fingers.
2. Put the beets in the blender, add mayonnaise, salt a bit, sprinkle with a hammer coriander and grind to the state of the puree.
3. Pour lemon juice and try the beet puree taste. It should be a pleasant sour-sweet taste. Gelatin helped (do not bring to a boil!) And pour in my puree. Turn on the blender again and beat to smooth tender mass.
4. Beet puree must grab a little before laying it on bread, so cut off while round billets from rye bread.
5. Put a slide on the bread pieces of a malosol selegant fillet.
6. If you have high metal rings for desserts - great! Cut with them the bread blanks and leave and leave - then fill in the mousse. If there is no - not the trouble! Stationery files to help you. The locations of the joints can be built using a tape or stapler. Put on the shapes on the bread dumps and pour the beet mousse. Remove in cold for an hour. If you apply plan for the next. Day, remove the rings only before serving, otherwise the mousse edges are covered and darken. You can lubricate the top of the thin layer of ras. Oil. My "Cheesecakes" stood a day in the fridge to the photo shoot and, as you can see, have a fresh and cheerful look. Before feeding, decorate the "New Year Candles" by pieces of lemon and greens.
Bon Appetit!