Corn jelly
Creation by Bas Hoog, Voco® Hotel, Den Haag, the Netherlands.
Allergens & dietary requirements
- Celery
- Sulphite
Ingredients
- 200 g corn kernels, cooked
- 250 g chicken stock
- 5 g salt
- 0,2 g saffron
- Vegetal (gelatin of vegetable origin)
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.
