370 g QimiQ Whip, chilled 250 g Beetroot, cooked 110 g Butter, melted Salt Black pepper, ground Caraway seeds, ground 1 pcs Orange, juice, and finely grated zest
1. Blend the cold QimiQ Whip, beetroot, spices, orange juice and orange zest together with a blender until smooth. Fill into a mixing bowl and whisk until the required volume has been achieved. 2. Quickly fold in the melted butter. Fill into moulds and deep freeze. 3. When the mousse is lightly frozen turn it upside down and serve immediately with orange fillets and fennel salad.