Flexible Red Beetroot and Rose Water Jelly
A flexible beetroot jelly perfumed with rose syrup, combining agar agar and gelatine for a jelly that melts in the mouth with a little bite.
⏱️ Prep: 15 min🍳 Cook: 5 min
Nutrition
per per 300 g portion25
Calories
1g
Protein
5g
Carbs
0g
Fat
Ingredients
| 500 g | red beetroot juice |
| 75 g | rose syrup or rose water |
| 4 g | gelatine leaves |
| 2 g | agar agar |
Instructions
- Bring the red beetroot juice, rose syrup, and agar agar to the boil.
- Remove from the heat and add the gelatine (soaked in cold water). Carefully skim off the foam.
- Pour the jelly onto a Gastronorm tray and remove the last air bubbles by carefully passing a gas torch over the surface.
- Leave to set.
Serving suggestions: with rhubarb, yoghurt, green herbs, or raspberry components; with radish, duck, red cabbage, or mushroom components; or as part of an amuse-bouche with celeriac and wild rice.