Gastronomixs

Spinach and Indian cress juice

An ultra-refreshing spinach flavour with a hint of spice from the Indian cress.

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

Spinach and Indian cress juice

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Ingredients

600

g

spinach, wild

45

leaves of

Indian cress

150

g

shaved ice

2

g

xanthan gum

As needed

 

salt and pepper

Preparation method

  • Take a large pan and add a little moisture to prevent the spinach from sticking.
  • Heat the spinach in the pan until wilted but before any visible liquid is released.
  • Immediately remove from the heat and pour into a blender together with the other ingredients, apart from the xanthan gum.
  • Blend into a purée and season to taste with salt and pepper.
  • Pour the purée into a passing cloth and place the bowl used to collect the juice in iced water.
  • Dissolve the xanthan gum in the juice using a hand-held blender. 

Serving suggestions

  • Serve cold as a juice with a tangy starter, e.g. with salad made from crab and unripe pear. Drizzle some rapeseed oil into the juice.
  • Serve warm by heating the juice to 80˚C and adding cold butter so that the sauce can be frothed up; delicious with poached cod, conical cabbage, and potato components.
  • As a basic ingredient for a mousse, soup, or sorbet.

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