Gastronomixs

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.

Flexible red cabbage, apple and caraway seed jelly

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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.

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