In a blender, combine the beet chunks, cream cheese, lemon juice, honey, and salt. Blend until very smooth and creamy. An immersion blender in a tall container can also be used to minimize splatter.
3️⃣ ❄️ Whip the Cream
Whip the very cold heavy cream in a chilled bowl until it forms soft peaks. Avoid overwhipping — it should be light and airy, not stiff.
4️⃣ 🥄 Fold in the Cream
Gently fold the whipped cream into the beet mixture in several additions, using a spatula. Lift and turn the mixture gently to preserve the mousse’s airy texture.
5️⃣ 🍋 Add Zest
Stir in the finely grated lemon zest, folding gently to distribute the flavor evenly without deflating the mousse.
6️⃣ 🍨 Assemble the Verrines
Spoon or pipe the mousse into individual verrines (small glass dishes). Smooth the surface if desired. Refrigerate for at least 1 hour to allow the mousse to set and chill thoroughly.
7️⃣ 🌿 Garnish & Serve
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