Beetroot and raspberry jelly ring

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

Ingredients 6
Servings 1


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


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).



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