Flexible red cabbage, apple and caraway seed jelly
This jelly is easy to process and produces a pleasant sensation in the mouth on account of the combination of gelatine leaves and agar agar used.
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Ingredients
|
500 |
g |
red cabbage juice |
|
1 |
tbsp |
caraway seed |
|
50 |
ml |
apple juice |
|
4 |
g |
gelatine leaves, soaked in cold water |
|
3 |
g |
agar agar |
Preparation method
- Mix the red beetroot juice with the caraway seed and the apple juice and allow to infuse for a night.
- Sieve the juice and heat together with the agar agar. Simmer for 60 seconds.
- Remove from the heat and add the gelatine leaves, which have previously been soaked in cold water.
- Carefully skim off the foam.
- Pour the jelly onto a tray that is big enough to create a layer approximately 2mm thick.
- Set aside to firm up in the refrigerator.
Serving suggestions
- As jelly on an amuse-bouche of miniature potato pancakes with stewed meat.
- As a basic ingredient in starters with components such as goat's cheese, walnuts and a pekmez (grape treacle) syrup and sherry.
- As part of a cheese dish, e.g. with blue cheese and a currant and pear compote.