Gastronomixs

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.

Flexible red beetroot and rose water jelly

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 2,700 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

500

g

red beetroot juice

75

g

rose syrup or rose water

4

g

gelatine leaves

2

g

agar agar

Preparation method

  • Bring the red beetroot juice, rose syrup and agar agar to the boil.
  • Remove the pan from the heat just before it boils 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 a component in a dessert, e.g. with rhubarb, yoghurt, green herbs or raspberry components.
  • As a component in a starter or amuse-bouche, e.g. with radish, duck, red cabbage or mushroom components.

Previous page