Gastronomixs

Spinach chlorophyll

Chlorophyll, the green pigment in leaves, is often used in cooking as a natural colouring agent and flavour enhancer. Chlorophyll can be found in leafy vegetables such as spinach or herbs. 

Spinach chlorophyll

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Ingredients

250

g

spinach

750

g

water

Preparation method

  • Rinse the spinach in plenty of cold water.
  • Finely grind the washed spinach with the water in a food processor or thermo blender. The spinach must be ground very finely to enable enough of the chlorophyll to be released.
  • Place a fine-meshed sieve in a suitable pan and pour the ground spinach over the sieve. Reserve the liquid as this is the key ingredient! The rest of the spinach can be used for another dish.
  • Heat the liquid in the pan to approx. 80°C. The chlorophyll will now separate from the water.
  • Pass the liquid through a passing cloth and allow it to drain until all the liquid has escaped. What you will have left on the passing cloth is the chlorophyll.
  • Lay the cloth on a green chopping board and scrape the chlorophyll off the cloth.
  • Store in an air-tight container or place in a vacuum sealer bag and pull vacuum. The chlorophyll can be stored for 3 days at a maximum temperature of 7°C.

Serving suggestions

  • Use the chlorophyll, for example, to add a finishing touch to a purée, butter sauce, or spinach mayonnaise.

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