Millefeuille with beetroot and avocado mousse

Ingredients

• 230 g Cream cheese, softened
• 360 g Beets, raw, scrubbed (approx 3pcs)
• 2 pcs Avocado, peeled, stoned
• 1 tbsp Lime juice
• 1 tsp Fresh ground salt

Method

1. Preheat oven to 200°C.
2. Remove leaves from the beets then scrub until clean.
3. Wrap each beet in aluminium foil then wrap until completely covered.
4. Transfer beets to roasting sheet and roast for 50-60 minutes.
5. Meanwhile, make avocado mousse; pulse avocado, lime juice, and salt in food processor until smooth. Add cream cheese then pulse until combined thoroughly.
6. Transfer into piping bag with plain nozzle then set in refrigerator at least for 2 hours to make the mascarpone harden.
7. Remove beets from the oven then set aside for 10 minutes; open carefully and peel any skin.
8. Slice beets in 3mm thick rounds. Place one round and drizzle over avocado mousse; repeat the layers, using 1/2 beet per person.
9. Serve immediately.