Celery jelly
Creation by Bas van Kranen, Bord’Eau restaurant*, Amsterdam, the Netherlands.

Ingredients
200 |
ml |
celery juice |
1 |
g |
agar |
1/2 |
leaf of |
gelatin |
Preparation method
- Boil all the ingredients together.
- Pour the jelly into a mould of your choice (here a celery shape was used) and allow to set.
Serving suggestions
- As a garnish for deconstructed piccalilli.