1) Start preparing the mousse al White chocolate to the cardamom putting the beets in a pan with a drizzle ofwater, cover them with aluminum foil and bake them in the oven at 200 ° for about 30 minutes, until they are tender if pricked with a fork. Let them cool, peel them and blend them with 2 or 3 tablespoons of cream until a homogeneous puree is obtained.

2) Break the capsules of cardamom, extract the seeds and crush them in a mortar until they are reduced to a powder. Heat the milk in a saucepan with the powder of cardamom and when it is on the verge of boiling, remove it from the heat and leave it to infuse. Chop the chocolate and melt it in a double boiler.

3) Mount the cream remained in a bowl and, separately, the egg whites. Pour the milk lukewarm through a colander in the melted chocolate, add the puree of beets, mix and let cool. Gently incorporate the egg whites and then the whipped cream. Divide the mixture into cups and let it cool in the refrigerator for at least 3 hours. When serving, decorate the mousse with curls of White chocolate and accompany it with almond biscuits.