Beet Jelly Sheets

Ingredients

  • Beet juice 200 g 7.05 oz 98.57%
  • Salt 2 g .07 oz .74%
  • Gellan gum, low acyl 1 g .04 oz .69%

Method

  1. Have a flat plastic sheet pan on hand that is the same dimensions as a half sheet pan, if possible.
  2. Combine all of the ingredients in a small sauce pot and stir using a whisk.
  3. Bring to a boil and then remove from the heat. Skim the surface.
  4. Pour onto the plastic sheet pan and move it around to even out the liquid.
  5. Let it set and then cool it down in the refrigerator.
  6. Using a ruler and then the back of a paring knife, cut out rectangles measuring 7.5 cm/3 in wide by 8 cm/3.25 in.
  7. Reserve well covered and refrigerated until ready to use. Discard after 3 days.

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