Gastronomixs

Sorrel gel

Field sorrel is one of the forgotten vegetables that is no longer used very often. The lemony sorrel perfectly complements apple and lemon. View the component ‘lemon basis by De Librije’ to see how to make the gel basis for this gel. 

Creation by Jonnie Boer, Librije’s Atelier, Zwolle, the Netherlands. 

Sorrel gel

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Ingredients

375

lemon juice

300

g

sugar

675

g

water

100 

apple juice 

6

agar agar

6

leaves

field sorrel

 

Preparation method

  • Boil together all the ingredients, except for the sorrel. Continue to cook for another 30 seconds. 
  • Pour onto a tray and set aside to cool in the refrigerator until the jelly has set. 
  • Blend the jelly with the sorrel in a blender until smooth and keep in a piping bag until use.

Serving suggestions

  • As a component in a composition with celeriac, apple, sorrel, and watercress. 
  • As a component in a composition with rocket, sea bass, and kohlrabi.

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