Beet-Rum Mousse

Directions

1. 1
   Put the cold milk into a small bowl and sprinkle the powdered gelatin on top.
2. 2
   Stir the gelatin mixture to make sure it is completely hydrated.
3. 3
   Let it sit at room temperature for 10 minutes to allow the gelatin to bloom.
4. 4
   While the gelatin blooms, boil 3/4 cup milk in a small pot over medium-high heat.
5. 5
   Transfer the hot milk to a blender and add the gelatin.
6. 6
   Blend on low to evenly disperse and melt the gelatin.
7. 7
   Increase the speed to high and add the egg, cane syrup and 1/2 teaspoon salt and puree until fully blended, about 15 seconds.
8. 8
   Turn the speed to medium and add the beets.
9. 9
   Increase the speed to high to puree the beets.
10. 10
    When the mixture is smooth, about 30 seconds, add the rum, 1 cup of heavy cream and two ice cubes.
11. 11
    Blend until the ice cubes have dissolved, then put the beet mixture into a bowl set over an ice bath.
12. 12
    Stir the mixture with a rubber spatula as it cools so that it cools evenly and does not begin to gel on the edges of the bowl.
13. 13
    When the mixture feels ice cold, put half of it into an ISI canister.
14. 14
    Close the lid and charge with one nitrous charge.
15. 15
    Shake the canister and dispense the mixture into 4 1/2-pint mason jars (you will need another 4).
16. 16
    Fill the jars and put on the lids immediately.
17. 17
    Put the jars into the freezer to allow the gelatin to set; this takes about 4 hours.
18. 18
    Repeat this process with the remainder of the beet mixture.
19. 19
    Remove the jars from the freezer.
20. 20
    Open each jar to break any vacuum.
21. 21
    Put the jars of mousse in the refrigerator to warm for about 2 hours or until ready to serve.
22. 22
    Put 1 cup whipped cream into a bowl and add 1 tablespoon sugar, 1/8 teaspoon salt and the vanilla.
23. 23
    Whip the cream to stiff peaks.
24. 24
    Top each jar of mousse with a dollop of whipped cream and grate some chocolate on top with a microplane to finish.