Cauliflower beetroot mousse with roasted ham

Name: cauliflower beetroot mousse with roasted ham
Total time: 25 min
Yield: 0
Ingredients: 6 leaf gelatin; 500 gram baking flour; 100 milliliters beet juice; 125 milliliters sour cream; 125 milliliters creme fraiche; 1 mespoint cayenne pepper; 1 mespoint paprika; 6 cut dark rye bread; 4 paste raw ham; chives

Ingredients

Directions

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.