Beetroot and raspberry jelly ring

Name: Beetroot and raspberry jelly ring
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 5.00 Sheridans gelatine; 500.00 ml beetroot juice; 4.00 beetroot peeled, shredded; 200.00 g raspberries; 0.00 olive oil extra virgin, to drizzle

6 servings

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Vegetables

By Food24 November 03 2009

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Ingredients (5)

5.00	Sheridans gelatine
500.00 ml	beetroot — juice
4.00	beetroot — peeled, shredded
200.00 g	raspberries
0.00	olive oil — extra virgin, to drizzle

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Method:

Break the gelatine into a wide, shallow bowl, cover with water and leave until softened.
Pour the beetroot juice into a saucepan.
Bring to the boil, then remove from the heat.
Squeeze the gelatine to remove excess water.
Add the gelatine to the juice and stir until dissolved.
Add the grated beetroot and raspberries and mix.
Pour into a mould.
Chill until set.
Dip the base of the mould quickly into hot water and invert it onto a plate.
Shake loose.
Drizzle with olive oil and balsamic cream (a reduced vinegar and available from delis and some supermarkets).