I've had some Beet It Beetroot Juice in the fridge for the past couple of weeks. It is quite velvety and smooth and really strong in flavour, that you sip it slowly like good wine. I have been drinking it on and off, in small 'shot' portions.
As well as drinking it, I have also used for a couple of recipes such as the vegan BBQ Beetroot Seitan 'Steaks'. But wanted to go one step further and enjoy it for what it was, rather than just use it as an additional ingredient so a grown up version of jelly came to mind, but at the same time bearing in mind the potency of the beetroot hit, I knew it would be madness unless you are a true lover of beetroot to make pure beetroot jelly, so to cut down on the intense deep beetroot richness, I decided to throw in a lot, and I mean a lot of fresh raspberries from the garden and it worked fantastically, as well as beautiful to look at.
Whilst making it and stirring in the agar agar, I got a tad nervous wondering if it would actually set as the juice was quite velvet thick. But there was no need to, it worked well, there was that wibbly wobblyness that you expect from a jelly. Taste wise the beetroot juice jelly was now mellower in flavour and very enjoyable, even I liked it and those of you who have been reading my blog will know that I have come to like and appreciate beetroot over the years and shown how versatile a vegetable it can be in both savoury and sweet dishes: from currys to cakes and desserts.
I will be making this Beetroot Jelly again come October for Halloween, and I may call it Vampire 'Beet Blood and Guts Jelly' or something like that to get the nephews and nieces attention. Anyway, feel free to top off the Beetroot Raspberry Jelly with a little cream or vegan alternative, but D said he did not think it was necessary and I have to agree.
I will post the recipe later today. Makes 4 - 6 portions depending on trifle dish sizes. Recipe can easily be halved.