Gastronomixs

Green curry gel

A sweet gel that gets its spiciness from the green chilli peppers in the green curry.

Creation by Youri Peeters, De Leuf* restaurant, Ubachsberg, the Netherlands.

Green curry gel

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Ingredients

1350

g

water

950

g

lemon juice

650

g

sugar

300

g

ginger syrup

500

g

apple juice

500

g

orange juice

50

g

green curry paste

10

g

Citras

10

g

agar-agar

7

g

Gellan

Preparation method

  • Bring the water, 750 g of the lemon juice, and the sugar to the boil.
  • Measure out 1500 g for further use.
  • Add the other ingredients to the liquid.
  • Bring the mixture to the boil again.
  • Take one litre of the liquid and bring it to the boil with the Citras, agar-agar, and Gellan.
  • Let the mixture boil for five minutes and then leave to cool.
  • Blend in the Thermomix until smooth. 

Serving suggestions

  • As a component in a dessert with cucumber and bergamot. 
  • As a component in a dessert with pineapple and coconut. 
  • As a component in a starter with cucumber and salmon.

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