Deep pink and natural foot animal, without gelatine, you see

Beetroot without gelatine or colourants, with natural color from the beetroot – it provides the colour, not the flavour

A wonderful dessert with an attractive and completely natural colour, without colorings or gelatine: the beetroot really adds the color here.

Recipe for 4 people.

Classic (no restrictions), Gluten Free, Vegetarian

Preparation: 00:35 + pause time + winding time

Interval: 2:00

TOOLS

1 pan(es), 1 non-metallic bowl(s) (deep with lid + 1 support plate (optional),), 1 potato peeler (optional), 1 auxiliary bowl or plate, 10 candy molds ( , small – see recipe to adjust quantities), 1 colander or sieve

EQUIPMENT

conventional + blender, food processor or mixer + microwave

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

BICHO DE PÉ Ingredients

– 1 can(s) of condensed milk

– 1 teaspoon unsalted butter

– 1/2 cup(s) red beetroot, peeled and cut into medium cubes

Ingredients TO FINISH

– crystalline sugar to taste

PREPARATION:

1. The recipe for 4 people yields 20 units of approximately 15 g each (with the addition of sugar the sweets should weigh approximately 18 g).
2. Use small cake molds.
3. Start by cooking the beetroot (see preparation).
4. Set aside the other ingredients and utensils for the recipe.

PREPARATION:

Beets (do this step before starting pre-preparation):

1. Wash and peel the beetroot.
2. Cut into medium cubes and place in a deep non-metallic bowl (supported on a plate – optional) that can be heated in the microwave.
3. Cover with water, cover with a flat plate and cook, on high power, for about 5 minutes – this time depends on the size of the beetroot cubes, the quantity you are preparing and the power of the microwave – monitor the cooking.
4. If necessary, gradually increase the time until the beetroot is cooked (for 1 whole beetroot it took 10 minutes on high power).
5. When the beetroot is very soft, drain and transfer to the blender jar or food processor or blender and blend until smooth and pureed.
6. Book.

Bicho de Pé – Pasta:

1. Place the condensed milk and butter in a pan.
2. Place over low heat and stir until the butter melts.
3. Add the red beetroot puree and mix well.
4. Continue stirring and when the mixture has thickened and reached the rolling point (to find out if it is at the right point, tilt the pan a little and see if the mixture comes away from the bottom) turn off the heat.
5. Transfer the standing animal to a lightly greased baking dish or deep bowl, cover with cling film and leave to cool to room temperature until firm.

Bicho de Pé – Curl:

1. Open the paper molds and place them on a serving plate or other dish of your choice.
2. Place the final granulated sugar on a plate or deep bowl.
3. Wet your hands with a little water.
4. Take a part of the dough (1 teaspoon) and roll it into a ball, or weigh the balls with approximately 15 g.
5. Roll the balls in crystalline sugar and place them in the molds.
6. Repeat the operation with the rest of the dough.

FINALIZATION AND ASSEMBLY:

1. Preserve the animal(s) standing in the refrigerator.
2. Remove 1 hour before serving.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

Create your personalized menu for free on Bake and gourmet cakes.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.