Gastronomixs

Legumes in jelly

Bright-green jelly with fresh legumes. This jelly contains gelatin and agar agar which gives the jelly a soft mouthfeel but makes it solid enough to work with.

Creation by Gijs Kemmeren, GK Foods, Raamsdonksveer, the Netherlands.

Legumes in jelly

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Ingredients

300

g

peas

300

ml

water

2.4

g

agar agar

2

leaves

gelatin

100

g

peas, double-podded

100

g

broad beans, double-podded

As needed

 

salt and pepper

Preparation method

  • Cook the peas in the water.
  • Once the peas are cooked, purée them in a blender and pour through a passing cloth.
  • Save the cooking liquid.
  • Take 400ml of the pea broth and heat with the agar agar for two minutes, stirring continuously.
  • Remove from the heat and allow to cool down a little, then add the soaked gelatin and allow this to dissolve.
  • Add the double-podded broad beans and peas and mix.
  • Pour into silicone moulds and refrigerate.
  • Place the moulds in a little warm water to release the jelly.

Serving suggestions

  • As a basis for an amuse-bouche with a spinach, anchovy, and herb gel meringue.
  • As part of a cold starter with seabass tartare, powdered buttermilk ice cream, and fennel.

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