Summary

Ingredients

• 225 ml juice (beetroot juice)
• 3 sheets gelatin
• liter ⅛ cream
• Vinegar, to taste, about 20 ml
• salt and pepper

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Instructions

1. Soak the gelatine in cold water for about 10 minutes. Season the beetroot juice with vinegar, salt and pepper. Whip the cream until stiff.
2. Dissolve the gelatine dripping wet over a mild heat, stir into the beetroot juice, chill. When the liquid begins to gel (approx. 1/2 hour), fold in the whipped cream. Chill for a few hours and then cut off the cams with wet spoons or fill them into appropriate molds beforehand.
3. As a greeting from the kitchen: Arrange the plates with a frisee lettuce leaf and pour the balsamic reduction over the beetroot foam.