Yield 15 hearts. About 4 servings. Chill in the fridge for at least 1 hr or overnight until it's firmed up. The black and white dots in the upper left corner are the melted unsweetened cocoa powder and full-fat coconut milk cream.
Course Dessert, Snack
Prep Time 10minutes
Cook Time 5minutes
Total Time 15minutes
3small red color beet rootsbuy pre-cooked and ready to use ones
Juice of ½ to ¾ fresh lime
1tbspGreat Lake gelatin powder
1tspno sugar added pure tomato paste
Blend and puree the beet roots in a food processor or blender until smooth
Pour the beet root puree into a small sauce pan and add 6 tbsp water + 1 tsp tomato paste
Heat up the mixture over medium low heat until it’s warm to the touch. Use a wooden spoon to stir the mixture (about 3 mins).
Turn off the heat and slowly and gradually add the gelatin powder into warm mixture.
Whisk and make sure it’s completely dissolved with no clumps
Add in lime juice
Whisk again until all ingredients are dissolved
Use a small teaspoon to add the mixture to the molds. Set aside until it’s cooled
Put in the fridge for at least 1 hr. until it’s firmed up (best overnight)