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.
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Ingredients
|
7 |
|
green sweet peppers |
|
10 |
g |
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.