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Warm peach and sambal jelly

A tantalising sweet, sour, and spicy combination. This jelly retains its shape, even when served warm. Perfect for accompanying preparations with Eastern-inspired flavours.

Creation by Erik Hermans, Harvest Coffee Brewers, Rotterdam, the Netherlands.

Recipe makes 300 grams.

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Allergens and dietary requirements

No allergens or dietary requirements.

Ingredients

200
g
peach coulis
75
g
water
25
g
sushi vinegar
5
g
sambal (Indonesian chilli paste)
3
g
agar agar
6
g
gelatin leaves, soaked in cold water

Scale recipe

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