I’ve been off the charts with experimenting today, and I just need you to see the wobble! This is a chilled, jellied beetroot soup made with the most beautifully clear consommé, with little pieces of cooked beetroot around the edge, smoked salt, sour cream and chives.
Years ago we went to a restaurant in France where I first had jellied beetroot, and I’ve wanted to recreate it ever since. It should taste intensely beetrooty – and it does. It’s going on the Christmas menu! Here’s the recipe.