Watermelon and Beetroot Kebab

By corlear

Ingredients

• For the beetroot juice:
• 2 cups cooked beetroot
• For the beetroot gelatin:
• 11/4 cup beetroot juice (see previous step)
• 2 1/2 sheet gelatin (previously rehydrated in cold water)
• Note: In 1999, the sheets of gelatin were replaced by 1/2 tbsp of powdered agar-agar.
• For the water melon and beetroot kebab:
• 41/4 oz beetroot gelatin (see previous step)
• 10 watermelon balls
• 10 small basil leaves
• 10 kebab sticks

Details

Servings 10

Preparation

Step 1

For the beetroot juice:
1. Liquefy the beetroot juice and sieve.

For the beetroot gelatin:
1. Heat add a third of the juice and add the gelatin.
2. Once the gelatin has dissolved, add the rest of the beetroot juice.
3. Spread the mixture 1/5" thick over a tray and leave to set. Cut into ½" squares.

For the water melon and beetroot kebab:
1. Place a small basil leaf on a watermelon ball and a square of beetroot gelatin on top of the leaf.
2. Thread on to the kebab stick.

Final Steps & Preparation:
1. Serve arranged vertically on a tray.