Beetroot mousse with orange and fennel scented yoghurt

Generally, I don’t like ‘soft’ food, soufflés and such fripperies, so why I decided to turn a fine hard root into a light sponge I honestly can’t remember. I suppose the appeal of mousses is that the dish becomes almost totally focused on taste, so for beetroot lovers this is a perfect way to bask in its flavour, better even than a thick soup. In truth, I don’t sell many of these, but it does have devoted fans, people who get calls in the middle of the night when it makes an appearance. The