Gastronomixs

Blueberry, bay leaf, and liquorice lace

Creation by Dennis Steenbergen, De Hoefslag* restaurant, Sterklas ROC, Amsterdam, the Netherlands.

Blueberry, bay leaf, and liquorice lace

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Ingredients

250

ml

blueberry coulis

250

ml

sugar water

150

ml

water

18

g

liquorice powder

6

 

bay leaves

6.5

g

agar agar

Preparation method

  • Boil together the blueberry coulis, sugar water, water, liquorice powder, and bay leaves.
  • Leave the coulis to allow all the flavours to infuse and then strain.
  • Now boil with the agar agar and keep warm so that it does not set.
  • Use a syringe to pipe the liquid into small plastic tubing and immediately place in iced water to set.
  • Carefully pump out the gel with the help of a siphon and roll up before use.

Serving suggestions

  • As part of a dessert or sweet amuse-bouche, e.g. with banana, yoghurt, and honey components.

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