Gastronomixs

Rhubarb and Basil Cress jelly

The flavour of Basil Cress is unmistakeably that of basil which is just a little more subtle than that of the herb itself.

Rhubarb and Basil Cress jellyEnlarge

Ingredients

400

g

rhubarb juice, made from fresh rhubarb

1

tray

Basil Cress, Koppert Cress

100

g

sugar

20

g

Vegetal (gelling agent)

Preparation method

Serving suggestions

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