Flexible red beetroot and rose water jelly

A jelly is best when it melts in your mouth and still has a little bite. This recipe uses a combination of agar agar and gelatine to create a flexible jelly and prolong its melting point in the mouth. The rose syrup gives the jelly a light flowery and very pronounced flavour. Substitute the syrup with rose water for a jelly that is not as sweet. Goes well in starters, and particularly in desserts made with such ingredients as yoghurt and white chocolate.

Makes 575g.