beetroot jelly
Beetroot jelly
2kg yellow or golden beetroot
20g leaf gelatine
Juice beetroot and pass through a fine sieve
Weigh 600g juice into a pan and heat gently
Soak gelatine in cold water
When soft squeeze out as much water as possible
Stir gelatine into warmed juice
Pass through a fine sieve
Pour into a mould and refrigerate till set
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