Beetroot and raspberry jelly ring

Recipe from: 4/1/2005 12:00:00 AM

Ingredients 6
Servings 6
Time

Ingredients

  • 5
    sheets leaf gelatine
  • 500
    ml
    beetroot juice
  • 4
    beetroot, peeled and grated
  • 200
    g
    fresh raspberries
  • extra-virgin olive oil, to drizzle
  • balsamic cream, to drizzle
 

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).
 

 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.