Beet Fluid Gel

Super smooth, glossy beet fluid gel.
Course Garnish, Sauce


  • 140 g beet juice
  • 25 g sugar
  • 25 g water
  • 2 g agar


  • Add beet juice, sugar, water and agar to pot. Boil for 3 minutes. Pour into shallow pan and refrigerate until firm. Once firm, transfer the beet jelly into a blender and blitz until smooth.


Keyword Modernist, Molecular Gastronomy

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