Pickled Beetroot Jelly Discs

• 150 ml (5 fl oz) beetroot juice reduction
• 40 ml (

Pour the beetroot reduction into a small saucepan and bring to the boil. Add the sushi vinegar and boil for 1 minute.

Meanwhile, lightly spray a 24 × 18 × 2 cm (9½ × 7 × ¾ in) baking tray with bake