Red Beet and Raspberry Sorbet with White Chocolate Mousse

Chef Igor Jagodic, who was named Chef of the Year 2019 by the renowned Gault&Millau culinary guide, creates his magic at Strelec Restaurant. His seasonally inspired menus revive memories of traditional local recipes, skillfully transforming them into modern and tempting dishes using various techniques.

This time, he has shared with us a recipe for red beet and raspberry sorbet with white chocolate mousse - a dessert full of freshness that is sure to brighten up your day.

INGREDIENTS 

White Chocolate Mousse:

• 100 g white chocolate
• 2 g gelatin sheets
• 50 g liquid yogurt
• 110 g heavy cream

Beet Sorbet:

• 120 g beetroot
• 250 ml water
• 250 ml beetroot juice
• 15 g beetroot powder (optional)
• 80 g sugar
• 120 g raspberries (can be frozen)
• 1 sheet of gelatin

PREPARATION METHOD

White Chocolate Mousse:
Heat the yogurt and dissolve the soaked and squeezed gelatin in it.
Pour over the partially melted white chocolate and stir. Then, use an immersion blender to mix until smooth.
Cool to a temperature between 26°C and 29°C.
Fold in the whipped cream (not too stiff).
Pour the mixture into molds and place in the refrigerator (or freezer if you're in a hurry) to solidify.

Beet Sorbet:
Peel the beetroot, cut it into cubes, and boil it with the beetroot juice and water.
Cook until the liquid reduces to 350 ml.
Blend everything with an immersion blender.
Add the remaining ingredients, blend again, and strain through a sieve.
Heat the mixture, making sure it doesn't boil.
Add the well-soaked and squeezed gelatin sheets.
Pour into a shallow container and carefully place in the freezer.
Every half hour, take the container out of the freezer and loosen the mixture with a fork, then smooth it out again.
Repeat this process until the sorbet is completely frozen.

Serving:
Place the mousse on a plate, add a large spoonful of sorbet next to it, and garnish with beetroot leaves and fresh raspberries.