Beet Mousse

2 bunches	beets (16-18 oz., cut up)
1 bunch	scallions - cut up
1 1/2 cups	cottage cheese
3 Tbsp	lemon juice (or more)
1/2 tsp	salt
1/4 tsp	sugar
1 cup	sour cream
3 packages	gelatin (unflavored)
1/2 cup	cold water
	additional water - boiling

6 servings

Scrub and then peel beets, cut them up and cook in a little water. Put the cooked beets in a food processor with 1 to 2 bunches of scallions, cut up, 1-1/2 cups cottage cheese, the juice of 1 lemon (or more to taste), and the salt. When thoroughly processed, mix in 1 to 1-1/2 cups sour cream (or to taste, or try buttermilk or yogurt). Pour the mixture into a 2-quart measure or a preweighed mixing bowl to determine quantity of gelatin to use; it should be 1 Tbsp (1 pkg.) unflavored gelatin (Knox is what I use) for each 2 cups (1 pound) of beet mixture. Sprinkle the gelatin (most
likely 3 packages) over 1/2 cup cold water in a stainless steel bowl (or the top pan of a double boiler). Let stand 3 minutes. Have ready 1 cup boiling water and stir into the gelatin when it's gotten absorbed. Place the gelatin mixture over a pot of boiling water (the lower portion of the
double boiler) to complete dissolving it. When fully dissolved and beginning to cool, stir into the beet and cottage cheese mixture. Gelling can be checked by putting sample into a small stainless steel bowl and setting in ice water bath. Seasonings can be adjusted at this point after checking a sample.


Patricia Hollander Gross

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