Gastronomixs

Corn jelly

Creation by Bas Hoog, Niven* restaurant, Rijswijk, the Netherlands.

Corn jelly

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Ingredients

200

g

corn kernels, cooked

250

g

chicken stock

5

g

salt

10

threads

saffron

 

 

vegetal

Preparation method

  • In a pan, bring all ingredients to the boil.
  • Allow to infuse, and then strain the mixture.
  • Measure the mixture and add 5g of vegetal per dl of liquid.
  • Bring the mixture to the boil and pour into the desired mould or tray.

Serving suggestions

  • As part of a starter with smoked poultry, fennel, or avocado.
  • As part of a starter with crab or lobster.

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