Green sweet pepper gel

In this gel, the colour of the green pepper is enhanced by the chlorophyll from spinach.
You can also choose to use a green herb for colour and flavour.

Makes 1kg.

Green sweet pepper gel

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green sweet peppers



agar agar

As needed:


spinach chlorophyll

As needed:


salt and pepper

Preparation method

  • Clean the sweet peppers and put them through a juicer.
  • Measure 1l of the liquid.
  • Bring the pepper juice to the boil with the agar agar and boil briefly.
  • Pour the jelly into a container and allow to set.
  • Next, put the mixture through a blender.
  • Season to taste and colour with the chlorophyll.

Serving suggestions

  • As part of an amuse-bouche, e.g. with confitted tomatoes and puffed quinoa.
  • As a component in a dish with artichoke, green herbs, or celery.
  • Replace the spinach chlorophyll with fresh green herbs, such as dill, tarragon or lovage.

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