Beetroot-goat's mlik cream cheese mousse, yellow beet "panna cotta" with beet jelly, orange blossom water scented crumble with white poppy seeds and beetroot chips

Some time ago I had some fun in the kitchen with beetroot. I know, I am pretty obsessed with beets, but for some mysterious reason I can not resist them. I could imagine this dish a starter or rather a intermediate course in a menu. Once again I combined beetroot with goat's milk cheese and added a light sort of oriental touch with cardamom and orange blossom water. The dish contains a beetroot-goat's milk cream cheese mousse, an almost "panna cotta" made with yellow beetroot, topped with beet jelly and white poppy seeds. For the crispy touch I prepared some crumble scented with orange blossom water, mixed with white poppy seeds and oven dried beetroot chips.

Ingredients:
for the beet-goat's milk cream cheese mousse:
100 g goat's milk cream cheese
40 ml beet juice
1 gelatine sheet
50 ml cream
1/4 teaspoon ground cardamom
1 teaspoon acacia honey
salt
pepper
for the jelly:
160 ml beet juice
1 g agar-agar
white poppy seed
for the yellow beet "panna cotta":
juice of 2 oranges + enough water so that the beet is just covered
200 g yellow beet (cleaned and diced)
300 ml crème fraîche
10 g fresh ginger
2,5 sheets gelatine
salt
pepper
for the crumble:
50 g butter
75 g flour
10 g cane sugar
1 tablespoon orange blossom water
4 tablespoons white poppy seeds
for the chips:
1 beetroot

For the mousse bring half of the juice together with the cardamom  and honey to the boil. Puree with the rest the goat's milk cream cheese. Stir in the previously soaked gelatine into the warm beet juice and mix until dissolved. Mix them together, season with salt and pepper and fold in the beaten cream. Chill for 2-3 hours.
For the beetroot jelly bring half of th juice to the boil and dissolve the previously soaked gelatine, then add to the rest of the juice. Pour it onto a silicon sheet and let it set. Sprinkle with white poppy seeds before serving.For the "panna cotta" cook yellow beet with ginger in orange juice with just enough water so that is covered. Puree with 2 tablespoons of the cooking water and dissolve the previously soaked gelatine in it. Stir in crème fraîche and pour it into a form, chill for 2-3 hours. Slice right before serving and cover with a piece of beet gelatine.
For the crumble mix all the ingredients, except the poppy and knead a dough. Roll out and cut in equal pieces, bake for 3-4 minutes over 200°C. Let it cool, then ground and mix with the poppy seeds and the coarsly ground beet chips. The beet chips was simply sliced thinly, then dried in a 100°C oven.