Oxheart cabbage and tarragon gin granité

Creation by Rick van den Berg, Bij5 Grande Café Restaurant, Naaldwijk, the Netherlands

Oxheart cabbage and tarragon gin granité

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large oxheart cabbage



lemon, zest



lemon, juice





sprigs of




white peppercorns




Preparation method

  • Cut the oxheart cabbage into pieces and freeze.
  • Run the frozen cabbage through the juicer.
  • Measure off 1 litre of the juice and add the lemon juice and zest.
  • Heat the liquid to 90°C.
  • Blend in a blender and add the tarragon.
  • Season to taste with salt and pepper.
  • Continue blending and lastly add the gin.
  • Pass the mixture through a fine-meshed sieve and pour into a gastronorm container.
  • Freeze and scrape into a fine granité.

Serving suggestions

  • As a topping for oysters.
  • Add a little tabasco for a spicy twist.
  • Delicious in combination with mackerel tartare and cucumber.

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