Refined white Sugar is one of the most common ingredients there are. Sugar beet, in its natural form, is a less common component on our plates, though. For me, it was definitely one of those unique culinary experience. It’s rather sweet, obviously, but in a quite authentic way. And the consistency is very interesting: soft and rich with a crunchy touch to it. My advice: Give it a try, if you get the opportunity!

Sugar beet mousse: Simmer chopped sugar beets in water until tender. That’ll take like forever, or at least a couple of hours. Remove the liquid that has now turned into a pure syrup. I used mine for granita (recipe will follow). Blend the sugar beets and press the mash trough a fine sieve for a silky texture. Allow to cool completely and then mix with whipped cream.

Ganache: Bring 25 ml cream to the boil. Remove from the heat and add 100 g finely chopped dark chocolate (I used Crémant 64 %). Stir until the chocolate has melted completely. Transfer to a clean bowl and allow to cool.

Quince syrup: Reduce the juice of steamed quince until thickish. Don’t add any sugar. The mousse to accompany it is sweet enough. Allow to cool completely.

Merengue crumbs: Beat 3 egg whites until stiff. Gradually add 200 g powdered sugar and 1 tsp white aceto balsamico. Pipe out small dollops. Bake for 45-60 minutes at 125°C. Allow to cool completely and then crumble.

Chocolate leaves: Brush clean, dry rose leaves with tempered dark chocolate. Place the leaves, chocolate side up, on parchment paper and allow to set. Carefully remove the leaves.

Assembly: Place a spoonful mousse on top the some ganache surrounded by quince syrup. Decorate with merengue crumbs and chocolate leaves.

I served sugar beet mousse on a dark chocolate ganache and quince syrup as pudding at our fusion dinner.