3 md Beets; up to 4, cooked in their skin
2 1/2 c Chicken broth; up to 3 c
2 pk Unflavored gelatin
1 c Unflavored yogurt
2 tb Lemon or lime juice
1 sm Onion; grated
1 tb Sugar; up to 2 tb
1 tb Mustard
Salt and pepper
Peel and cube cooked beets. Place gelatin in a bowl with 6 tb
water, stir. Let stand 2 minutes and pour hot chicken stock
stirring. Process together all the ingredients except gelatin.
Correct seasoning. Add cooled gelatin and process just to blend.
Pour into an oiled mold to set
Variation: Save 1/3 of the beet mousse, before pouring it into the
mold. Once the mousse has set, remove some of the gelatin in the
center, leaving sides and bottom intact, like walls. Replace the
part that has been removed, with curried chicken salad to which
1/2 pkg gelatin has been added. Let set. Cover with the rest of the
mousse. Let set. Serve on lettuce leaves.
Recipe by Miriam Podcameni Posvolsky, Rio de Janeiro, Brasil
