Gastronomixs

Citrus gel

This recipe is incredibly versatile and is used extensively in many kitchens.

Creation by Marleen Brouwer, De Loohoeve* restaurant, Schoonloo, the Netherlands.

Makes 3kg.

Citrus gel

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Ingredients

600

g

lemon coulis

450

g

lime coulis

300

g

calamansi coulis

150

g

sushi vinegar

750

g

sugar

750

g

water

50

g

agar-agar

10

g

Citras

Preparation method

  • Bring the lemon coulis, lime coulis, calamansi coulis, sushi vinegar, sugar, and water to the boil.
  • Immediately add the agar-agar and Citras.
  • Boil while stirring for three minutes and then pour into gastronorm containers size 1/1 .
  • Place in the refrigerator and leave to set for twelve hours.
  • Place in a thermo blender and blend to a smooth gel.
  • Set aside in a piping bag or squeeze bottle until needed.

Serving suggestions

  • In a composition with sea bass, cucumber, and oyster.
  • Delicious with a dessert with carrot, coconut, and yoghurt.
  • Perfect with an amuse-bouche with brown shrimp with oysterleaf and Belper Knolle cheese.

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