Gastronomixs

Courgette pearls with herb oil

Tiny flavoursome jelly shots with a bright green oil.

Creation by Guy Peskens.

Courgette pearls with herb oil

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 2,950 components and hundreds of compositions!

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

Ingredients

600

g

courgette

3

g

agar agar

200

ml

olive oil

½

bunch

parsley

½

bunch

chervil

½

bunch

chives

2

l

grape seed oil

Preparation method

  • Place the grape seed oil in a deep tray, place in the freezer, and wait until the mixture is almost set.
  • Run the courgette through the juicer.
  • Take 300ml of the juice and boil with a little salt and the agar agar.
  • Allow the mixture to cool slightly and transfer to a squeeze bottle.
  • Take the grape seed oil out of the freezer and drip the liquid into the oil.
  • Wait until the drops sink to the bottom and repeat the process.
  • Put the herbs in a thermo blender and add the oil. Blend for 10 minutes.
  • Pass the oil through a fine-meshed sieve and drain well. Do not rub as you want as little moisture in your oil as possible.

Serving suggestions

  • As a vinaigrette to accompany halibut, roasted onion, and curried potatoes.
  • As a component in a starter with shellfish.

Previous page