Gastronomixs

Green apple and celery jelly

This jelly can be used in hot dishes and combines excellently with scallops. The best results can be achieved with home-made juice (by putting the ingredients through a juicer).

Creation by Dennis Middeldorp, Sense* restaurant, s-Hertogenbosch, the Netherlands.

Recipe makes 300 grams.

Green apple and celery jelly

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Ingredients

200

ml

celery juice

100

ml

apple juice (Granny Smith)

2.7

g

agar agar

1

g

chlorophyll

Preparation method

  • Bring all the ingredients, except for the chlorophyll, to the boil and allow to boil for 2 minutes.
  • Add the chlorophyll and immediately transfer the mixture to a suitable tray.

Serving suggestions

  • In cold and hot fish dishes, e.g. with cod, fennel or white cabbage.
  • Delicious in a vegetarian dish with celeriac, blue cheese and hazelnut.
  • Perfect combined with ox heart cabbage, pike, and chervil.

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