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.

Flexible red beetroot and rose water jelly

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red beetroot juice



rose syrup or rose water



gelatine leaves



agar agar

Preparation method

  • Bring the red beetroot juice, rose syrup and agar agar to the boil.
  • Remove the pan 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 skimming over the surface with a gas torch.
  • Leave to set.

Serving suggestions

  • As part of a composition, e.g. with rhubarb, yoghurt, green herbs or raspberry components.
  • As part of a composition, e.g. with radish, duck, red cabbage or mushroom components.
  • As part of an amuse-bouche, e.g. with celeriac and wild rice.

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