Gastronomixs

Verjus gel

This component is not made from fresh grapes, but from verjus: the juice of unripe grapes.

Creation by Erik Hermans, De Limonadefabriek, Streefkerk, the Netherlands.

Verjus gel

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Ingredients

200

g

verjus

50

g

sushi vinegar

50

g

Chardonnay vinegar

3

g

agar agar

Preparation method

  • Measure all the ingredients as needed and bring to the boil. Boil for one minute.
  • Set aside to cool and to enable the mixture to fully set.
  • Put the gel through a blender until smooth.

Serving suggestions

  • This can be used as an unusual and tangy element in starters or amuse-bouches, e.g. with shellfish such as oysters and scallops.

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