Beet-Rum Mousse Recipe

Ingredients

• ¼ cup cold milk
• 1 envelope unflavored gelatin
• ¾ cup milk, heated to boiling
• 1 large egg
• 6 tablespoons Steen’s cane syrup Lyle’s brand or molasses works, too
• 5/8 teaspoon fine sea salt
• 4 small red beets, roasted, peeled and roughly diced about 6 ounces total
• 6 tablespoons dark rum
• 2 cups heavy cream
• 2 ice cubes
• 1 tablespoon sugar
• 1 teaspoon vanilla
• 2 ounces bittersweet chocolate