Gastronomixs

Chervil gel

The chervil perfectly complements apple and lemon.

Creation by Jonnie Boer, Librije’s Atelier, Zwolle, the Netherlands.

Chervil gel

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,200 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

375

lemon juice

300

g

sugar

675

g

water

100 

apple juice 

6

agar agar

sprigs 

chervil

Preparation method

  • Bring the lemon juice, sugar and water to the boil and cook until the sugar has dissolved. 
  • Bring 350 g of this mixture with the apple juice, and the agar agar to the boil. Cook for one minute. 
  • Pour into a shallow tray and leave the jelly to set. 
  • As soon as the jelly has set, blend it to a smooth gel in a blender.
  • Add the chervil and blend until smooth. 

Serving suggestions

  • As a component in a composition with elderflower, rhubarb, and apple.
  • As a component in a composition with chervil root, lentils, beetroot, and fennel.

Previous page