Blackberry dashi jelly
An elegant recipe that combines the sweetness of blackberries with the powerful umami in the dashi.
In this component we use the Henkelman vacuum machine. This professional chamber vacuum machine allows you to package, store and prepare more efficiently.
Makes 1l.
Allergens and dietary requirements
- Fish
Ingredients
Preparation method
Place the water, kombu and katsuobushi in a container and place in the fridge overnight to extract a cold dashi.
Gently crush the blackberries by pressing them softly.
Pass the dashi through a sieve and place it in a vacuum bag with the blackberries, then vacuum seal completely using the vacuum machine .
Cook sous vide for 1 hour at 61°C.
Pass through a fine sieve and immediately dissolve the gelatine leaves in it.
Pour into a container and leave to fully set in the frigde for at least 4 hours.
Serving suggestions
- Delicious in a dish with truffle, duck, and beetroot.
- Pairs well with langoustine, green apple, and pine needle.
- Perfect with crème fraîche, beef tartare, and duck liver.
