Beet jelly
Description
Choose juicy, bright, and tender beets for the jelly—this will ensure a soft and delicate texture. If desired, you can strain the beet puree through a sieve or press it through several layers of cheesecloth. If making beet jelly for children, replace the red wine with cherry or lingonberry juice. This jelly can be served with tart berries, whipped cream, or fresh mint leaves.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making beet jelly.
- 2
Step 2
Pour the gelatin with red wine, cover and leave for 40 minutes to swell.
- 3
Step 3
Peel the beetroot and cut it into thin strips. Place the beetroot in a saucepan, add half of the water, cover with a lid, and simmer over low heat for 20–30 minutes. The beetroot should be fully cooked.
- 4
Step 4
Add sugar to the pot with the beet, pour in the remaining water, and bring to a boil. Cook for 5 minutes, until the sugar dissolves.
- 5
Step 5
Blend the beet until smooth. Place the beet on medium heat and bring to a boil, then remove from heat and let cool slightly.
- 6
Step 6
Add the swollen gelatin to the beet purée and mix until completely dissolved.
- 7
Step 7
If desired, add cinnamon or any other spice to your taste, mix well.
- 8
Step 8
Place the warm mixture into molds or, as I did, into individual serving glasses, and refrigerate after cooling for several hours until completely set.
- 9
Step 9
Can be served.