Gastronomixs

Plum jelly with herb bitters

This recipe can be used in both savoury and sweet dishes, especially in the colder periods of the year.

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

Plum jelly with herb bitters

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Ingredients

80

g

plums, dry

130

g

water

30

g

herb bitters

10

g

sugar

1.5

g

agar-agar

2.5

g

Vegetal (gelatin of vegetable origin)

Preparation method

  • Add all the ingredients together and bring to the boil.
  • Puree to a smooth mixture using a hand-held blender.
  • Pour a thin layer onto a baking tray or other desired shape.
  • Place in the refrigerator to set.

Serving suggestions

  • As part of an amuse-bouche, for instance with components of Jerusalem artichoke, fennel, blackberries, or figs.
  • As part of a dessert, for example with components of apple, pear, cranberry, or vanilla.
  • As a component in a warm composition, for instance with scorzonera (black salsify), celeriac, red cabbage, or beetroot. 

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