Flexible carrot jelly

A jelly is best when it melts in your mouth and still has a little bite. This recipe uses a combination of agar agar and gelatine to create a flexible jelly and prolong its melting point in the mouth. Goes well in starters and particularly well in desserts, e.g. with ingredients such as oranges.

Makes 500g.

Flexible carrot jelly

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carrot juice



gelatine leaves



agar agar

Preparation method

  • Bring the carrot juice and agar agar to the boil.
  • Remove the pan from the heat just before it boils and add the gelatine (soaked in cold water).
  • Carefully skim off the foam.
  • Pour the jelly onto a gastronorm tray and remove the last air bubbles by carefully skimming over the surface with a gas torch. Leave to set.

Serving suggestions

  • Cut the jelly into the desired shape using a ruler and sharp knife.
  • Make a langoustine tartare with olive oil and lemon juice and wrap with the carrot jelly to create cannelloni.
  • Use a cutter to cut the jelly into shapes and incorporate into a starter or dessert.

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