Gastronomixs

Clear kale bouillon

A clear and rich kale bouillon made using the ice filtering technique. It has a beautiful colour and very intense flavour.

Clear kale bouillon

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Ingredients

2

l

clear vegetable stock

2

kg

kale, chopped

leaves of

gelatin

 

 

salt and pepper

Preparation method

  • Soak the gelatin leaves in cold water.
  • Gently heat the vegetable stock and dissolve the soaked gelatin in it.
  • In a blender, blend the stock and kale until completely smooth.
  • Pour into a container and freeze until solid.
  • Break the frozen stock into large pieces. Suspend these pieces in a passing cloth over a sieve and leave in the refrigerator for 24 hours.
  • You will be left with a clear bouillon with a rich kale flavour. 

Serving suggestions

  • Ideal as part of an entremets.
  • Delicious in combination with bacon and smoked sausage. 

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