Beetroot and Yogurt Lollipop

By corlear

Ingredients

• For the yogurt mousse:
• 1/4 cup Greek yogurt
• 1/4 cup single cream (35? fat)
• For the beetroot gelatin:
• 1 1/4 cup liquefied raw beetroot juice
• 1 3/4 sheets gelatin (previously rehydrated in cold water)
• salt
• For the raspberry purée:
• 1 3/4 oz raspberries
• To finish:
• freshly ground black pepper
• 10 4" kebab sticks

Details

Servings 10

Preparation

Step 1

For the yogurt mousse:
1. Whip the cream and fold it into the yogurt.
2. Put the mixture in a cornet made out of waxed paper.
3. Keep in the fridge.

For the beetroot gelatin:
1. Heat a 1/4 of the juice and dissolve the gelatin in it.
2. Remove from the heat and mix with the rest of the juice. Season with salt.
3. Leave to cool in a dish in the fridge.
4. Put the mixture in a cornet made out of waxed paper.

For the raspberry purée:
1. Process the raspberries and sieve to remove the seeds.

Finishing Touches & Presentation:
1. Line a freezer tray with a Silpat liner. Draw a 1 ½" diameter circle with the yogurt mousse and then fill the center in by drawing a type of latticework. Set the kebab sticks in one end of the circle to make a lollipop pop and then freeze.
2. Remove from the freezer and fill the latticework in with the beetroot gelatin. Work quickly at this stage or the yogurt mousse will begin to thaw and mix with the beetroot gelatin.
3. Put the raspberry purée in a paper cornet and arrange 3 dots of frozen beetroot gelatin on top of the purée. Freeze again at -50 ºF.
4. Carefully take out of the mould and sprinkle pepper over the ice lollies. Immediately before serving, stand the lollipop pops up in a glass.