Goat’s cheese, watercress and Beetroot jelly salad


  • 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.


find ingredients

Texturas GellanPrice: £33.95 Kalys – Gallan Gum 500gPrice: £37.99 Gellazoon Low 250gPrice: £19.99

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