| 240ml milk |
Sprinkle gelatin on 1/4 of the milk and leave it 10min to soften. Add the rest of the milk and warm gently, stirring, until completely dissolved. |
|
Puree in a blender on high speed for 15 seconds or until fully blended |
Cool in ice bath |
Fold together gently. Put into serving containers, and refrigerate 6 hours or until set. |
| 1 sachet gelatin powder |
| 1 egg |
|
| 6 tablespoons golden syrup |
|
| 1/2 teaspoon salt |
|
| 170g red beet |
roasted, peeled, roughly diced |
|
Add, puree until smooth |
| 6 tablespoons dark rum |
|
Add, puree until smooth |
| 2 ice cubes |
| 240ml double cream |
|
Add, blend gently until combined. |
| 240ml double cream |
Whip |
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