Gastronomixs

Physalis gel

Cape gooseberries contain a tremendous amount of vitamin C and have a unique flavour. This refreshing gel holds on well to its sour flavour after preparation.

Creation by Luc Kusters, Bolenius, Amsterdam, the Netherlands.

Makes 2200g.

Physalis gel

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 thousands of components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

100

g

dried physalis

2000

g

physalis

100

g

water

12

g

salt

12

g

agar agar

Preparation method

  • Soak the dried physalis in water for twelve hours.
  • Pass the soaked physalis and fresh physalis through a food mill and then through a muslin cloth.
  • Combine the water with the salt and agar agar and bring to the boil.
  • Add the physalis juice and leave to set.
  • Transfer to a thermoblender and blend into a gel.

Serving suggestions

  • In a starter with components of sardines and white cabbage.
  • A perfect match for salmon with fennel and aniseed.
  • Delicious in a dessert with tomato, basil, and lemon.

Previous page