Intense beetroot flavour in this show stopping starter. Perfect impressive dish to serve at a dinner party and as it’s so light it could be one of two starter dishes if you really want to show off! If you don’t have dariole moulds the jelly can be poured into pretty tea cups and simply garnish just before you serve
If you can get hold of smoked salt to finish the dish, all the better.
6 medium beetroot (approx 700g)
1.2 ltr good quality beef stock
1 carrot, roughly chopped
1 stick celery, roughly chopped
1 small onion, roughly chopped
1 lemon, juiced
1/2 tsp sugar
4 leaves gelatine
sea salt or smoked sea salt to finish
150 ml sour cream
small bunch chives, finely snipped
Reserve 2 beetroots. Peel and dice the rest.
Pour the stock into a pan over a medium heat, add 3/4 of the diced beetroot along with onion, carrot and celery. Simmer for 30 minutes. After 30 minutes, remove from the heat, add the rest of the raw diced beetroot, leave to stand with a lid on for 30 minutes.
While the consommé is standing, put the two reserved unpeeled beetroots in a pan of salted boiling water and cook until soft. drain and leave to cool.
soak the gelatine leaves in cold water for 10 minutes. Strain the soup into a large jug or bowl. Squeeze excess water from the gelatine, whisk into the consommé making sure it is completely melted. Divide between 8 dariole moulds or pour into tea cups. Leave to set in the fridge for at least 4 hours or overnight.
When ready to serve, peel the two beetroots and finely dice, season well with salt and pepper. Mix sour cream with chives and a little ground pepper.
Dip a mould into hot water and invert into a shallow bowl. Sprinkle with diced beetroot and finish with a dollop of sour cream on top of the jelly.
Video
- 6 medium raw beetroot (approx 700 g)
- 1.2 ltr good quality beef stock
- 1 carrot roughly chopped
- 1 stick celery roughly chopped
- 1 small onion roughly chopped
- 1 lemon juiced
- 1/2 tsp sugar
- 4 leaves gelatine
- sea salt or smoked sea salt to finish
- 150 ml sour cream
- small bunch chives snipped
Instructions
- Reserve 2 beetroots. Peel and dice the rest.
- Pour the consommé into a pan over a medium heat, add 3/4 of the diced beetroot and simmer for 30 minutes. After 30 minutes, remove from the heat, add the rest of the raw diced beetroot, leave to stand with a lid on for 30 minutes.
- While the consommé is standing, put the two reserved unpeeled beetroots in a pan of salted boiling water and cook until soft. drain and leave to cool.
- Soak the gelatine leaves in cold water for 10 minutes. Strain the soup into a large jug or bowl. Squeeze excess water from the gelatine, whisk into the consommé making sure it is completely melted. Divide between 8 dariole moulds or pour into tea cups. Leave to set in the fridge for at least 4 hours or overnight.
- When ready to serve, peel the two beetroots and finely dice, season well with salt and pepper. Mix sour cream with chives and a little ground pepper.
- Dip a mould into hot water and invert into a shallow bowl. Sprinkle with diced beetroot and finish with a dollop of sour cream on top of the jelly.
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