1 cup cream
220 g cream cheese
2 beets cooked, shelled, processed and castings.
2 egg whites
2 envelopes unflavored gelatin
2 tbsp dill
1/2 tsp salt and pepper
Heat cream over low heat with gelatin.
Incorporate beet and cream cheese.
Add the dill, salt and pepper.
Add the egg whites and mix well.
Pour the mixture in molds and refrigerate for 2 hours.