Served in a cocktail glass as an elegant entrée, perhaps even topped with graved salmon and its caviar on a festive occasion – this will win over even the most gourmand gourmet. The best thing about it is that it can be fabulously prepared. To serve, each unit gets a dollop of sour cream, crème fraîche and horseradish, lightened up with a tiny bit of whipped cream. This looks delightful and is a nice prelude in a summer light menu.
Gently simmer the chicken soup with the spices (coriander berries, cumin, garlic, pepper and chili) for ten minutes, season with salt and sugar. Remove the peel from the beet and cut into centimeter cubes. Filter the broth through a sieve. Simmer the beet cubes in it for ten minutes until soft.
Soak the gelatine in cold water. Measure out 200 milliliters of the broth, season it again very heartily (in the solidified state, a mass of seasoning is lost), season with the juice of a lemon and half of the balsamic and finally let the squeezed gelatine melt in it.
Mix the cooked beet cubes with a tiny bit of balsamic vinegar and divide evenly in pretty serving glasses. Cover with the broth, set in the refrigerator for one night. For this it is best to place on a tray, be sure to cover the jars with cling film so that the jelly does not take on any foreign flavors.