Green sweet pepper gel
Recipe by Tom Lamers, student at Cas Spijkers Academie, Boxmeer, the Netherlands.
Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,500 components and hundreds of compositions!
Free two-week trial
Do you already have an account? Log in now!
Ingredients
|
7 |
|
green sweet peppers |
|
10 |
g |
agar agar |
|
|
|
spinach chlorophyll |
|
|
|
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 composition with artichoke, green herbs or celery.