Goat’s cheese, watercress and Beetroot jelly salad
Posted in Recipes on 05. May, 2010
Ingredients
- 400g beetroot juice
- 2g gellan
- salt, to season
Bring the beetroot juice to the boil, season with salt then add the gellan. Pour into moulds and leave to set.
Serve with thinly sliced goat’s cheese and watercress.
 |
 |
 |
| Texturas GellanPrice: £33.95 | Kalys – Gallan Gum 500gPrice: £37.99 | Gellazoon Low 250gPrice: £19.99 |
