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1
Put the cold milk into a small bowl and sprinkle the powdered gelatin on top.
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2
Stir the gelatin mixture to make sure it is completely hydrated.
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3
Let it sit at room temperature for 10 minutes to allow the gelatin to bloom.
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4
While the gelatin blooms, boil 3/4 cup milk in a small pot over medium-high heat.
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5
Transfer the hot milk to a blender and add the gelatin.
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6
Blend on low to evenly disperse and melt the gelatin.
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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.
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8
Turn the speed to medium and add the beets.
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9
Increase the speed to high to puree the beets.
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10
When the mixture is smooth, about 30 seconds, add the rum, 1 cup of heavy cream and two ice cubes.
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11
Blend until the ice cubes have dissolved, then put the beet mixture into a bowl set over an ice bath.
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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.
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13
When the mixture feels ice cold, put half of it into an ISI canister.
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14
Close the lid and charge with one nitrous charge.
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15
Shake the canister and dispense the mixture into 4 1/2-pint mason jars (you will need another 4).
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16
Fill the jars and put on the lids immediately.
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17
Put the jars into the freezer to allow the gelatin to set; this takes about 4 hours.
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18
Repeat this process with the remainder of the beet mixture.
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19
Remove the jars from the freezer.
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20
Open each jar to break any vacuum.
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21
Put the jars of mousse in the refrigerator to warm for about 2 hours or until ready to serve.
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22
Put 1 cup whipped cream into a bowl and add 1 tablespoon sugar, 1/8 teaspoon salt and the vanilla.
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23
Whip the cream to stiff peaks.
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24
Top each jar of mousse with a dollop of whipped cream and grate some chocolate on top with a microplane to finish.
