Beetroot Jelly

Ingredients

• 6 sheets gelatin
• 1 Shallot
• 300 g beetroot
• 150 ml Vegetable broth
• Salt
• pepper (ground)
• a pinch piment
• a pinch nutmeg
• 1.5 tbsp black currant jelly
• 3 tbsp dry sparkling wine
• 200 ml sour cream
• 50 ml yogurt
• 2 dill sprigs
• 1 tsp horseradish cream
• white pepper
• Lemon juice

Instructions

1. 1.

   Soak the gelatin in cold water. Peel and finely dice the shallot. Peel and finely dice the beetroot, then cook with the shallot in vegetable broth for about 20 minutes until tender. Briefly blend with an immersion blender. Season with salt, pepper, piment, nutmeg, and cassis jelly. Warm the sparkling wine slightly and dissolve the drained gelatin in it, then stir into the beetroot mixture. Fill 4 molds (about 8 cm diameter) and chill for at least 5 hours.

2. 2.

   Whisk sour cream and yogurt until smooth. Wash dill, shake dry, finely chop, and mix with horseradish into the sour cream. Season with salt, pepper, and lemon juice.

3. 3.

   Serve the beetroot terrine by removing it from the molds onto plates, drizzle with the sour cream sauce, and garnish on a frisée salad bed.