Gastronomixs

Rhubarb and grapefruit gel

Creation by Joost de Koster, Danny Vanderhoven, Rekem, Belgium.

Rhubarb and grapefruit 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 more than 3,000 components and hundreds of compositions!

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

Ingredients

1

kg

rhubarb coulis

500

g

grapefruit juice

60

g

sugar

12

g

agar agar

Preparation method

  • Boil the rhubarb coulis, sugar, and agar agar until the agar agar has completely dissolved.
  • Heat the grapefruit juice to 60°C.
  • Add the rhubarb mixture to the grapefruit juice and mix thoroughly.
  • Pour the mixture into a tray and cool in the refrigerator for at least an hour.
  • When the basis has set, mix in a thermo blender on setting 10 for 2 minutes until smooth.
  • Pass through a fine sieve.

Serving suggestions

  • As a component in a dessert.

Previous page