Vegan Cup with Beetroot Mousse

Method

Servings: 24

1. Mash the beetroot.

2. Finely chop the rosemary and mix it with the sour cream into the beetroot puree.

3. Place the gelatin in cold water. Heat 2 tbsp vegetable broth and dissolve the gelatin.

4. Gently mix into the sour cream.

5. Season with salt and pepper.

6. Fill the Vegan Cups with the mousse.

7. Decorate with a slice of tomato, black sesame seeds and a sprig of flat parsley.