Gastronomixs

Rhubarb gel

The bitterness of the grapefruit juice makes the acidity of the rhubarb come out more subtle.

Recipe for 1 liter.

Rhubarb gel

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Ingredients

750

ml.

rhubarbjuice

60

g

sugar

11

g

agar agar

250

ml.

grapefruitjuice

Preparation method

  • Bring the rhubarbjuice, sugar and agar agar to a boil and cook for 3 minutes stirring continuously.
  • In the meantime, heat up the grapefruit juice to 80°C and poor in the rhubarb juice whilst stirring.
  • Pour the mixture into a big tray and allow to set in the fridge.
  • Break up the rhubarb jelly and blend on full speed until the gel is completely smooth.
  • Sieve the gel through a fine sieve and store in the refrigerator.

Serving suggestions

  • Use in a composition with components of lobster, nasturtium and dill flowers.
  • Perfect in a dessert of strawberry, white chocolate and mascarpone.
  • As a subtle tart component in an amuse bouche of raw fish, kohlrabi and chervil.

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