Cauliflower beetroot mousse with roasted ham

Soak the gelatin in cold water. Cook the cauliflower florets in 8-10 minutes. Drain and drain well.

Squeeze out the gelatin. Heat the beet juice and dissolve the gelatine. Mash the cauliflower with the sour cream into a mousse. Put the beet juice and the cayenne pepper through.

Cover a baking dish with cling film and allow the foil to overhang slightly. Spread a layer of mousse about 1.5 cm thick over the oven dish. Cover with foil and let stiffen in the refrigerator for at least 3 hours (this can also be done a day in advance).

Cut rounds from the rye bread. Roast the ham crispy in a dry, hot frying pan.

Remove the top foil from the mousse and pull the mousse out of the dish using the bottom layer of foil. Put rounds out of the mousse and place them on the rye bread circles. Put a piece of roasted ham on the snacks and sprinkle with chives.