Beetroot And Parsnip Mousse With Chive Butter

Ingredients 500 Grams Fresh Beetroot 500 Grams Parsnips 300 ml Cream 90 Grams Butter 6 Egg Whites Salt And Pepper Method Bake the beetroot unpeeled wrapped in foil ,in a moderate oven till tender,leave to cool at room temperature then peel and chop them roughly and puree in a blender  with half the cream and half the butter,,season with salt and pepper,beat 3 of the egg whites till very soft peaks fold through the puree,grease 6 small ramekins and half fill with the beetroot mousse and set aside . Peel the parsnips then cook in boiling salted water with a pinch of sugar,allow to cool then chop them roughly and puree in the blender with the remaining cream and butter,beat the other 3 egg whites till very soft peaks and fold through the parsnip puree and spoon into the ramekins on top of the beetroot mixture. Cover the molds loosely with foil and place in a baking dish,add sufficient hot water to come half way up the sides of the dishes bake in a 160 C oven 25-30 minutes,rest for 8-10 minutes then unmold on to plates and top with chive butter. To make the chive butter chop a small bunch of fresh chives ,melt 125 grams butter ,season with salt and pepper ,put the chives in the blender and pour on the butter while processing on low speed,spoon a little butter on top of the mousses.

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