Bright green with red
veins, beetroot leaves are so beautiful that they should be presented in a way to
show off their colour.
1. Boil 2 cups of
stock with a sheet of gelatine, season with salt & pepper.
2. Remove stalks of
beetroot leaves, blanch in stock for a few second until just soft.
3. Layer leaves evenly
in a dish, pour stock on top and refrigerate when cool until set.
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