Saturday, February 5, 2011

Beetroot Jelly

3 medium beetroot - cooked
1 tbs galatine
1/2 cup hot water
2 tsp sugar
1 cup cold water
1/4 cup vinegar
salt and pepper to taste

Cut or grate the beetroot into the mould (1 l capacity).
Melt the galatine in hot water.
Add sugar, cold water, vinegar and seasoning.
Leave to thicken slightly and pour over the beetroot.
NOTE: I poured boiling water onto the outside of my mould but it was too hot and melted too much of the jelly. So try with just warm water to loosen the jelly from the mould before turning out.

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