Gastronomixs

Warm peach and sambal jelly

A tantalising sweet, sour, and spicy combination. This jelly retains its shape, even when served warm. Perfect for accompanying preparations with Eastern-inspired flavours.

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

Warm peach and sambal jelly

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Ingredients

200

g

peach coulis

75

g

water

25

g

sushi vinegar

5

g

sambal (Indonesian chilli paste)

3

g

agar agar

2

leaves

gelatin, soaked

Preparation method

  • Bring the coulis, water, sushi vinegar, sambal, and agar agar to the boil.
  • Boil for two minutes.
  • Squeeze the excess water from the gelatin, add it to the mixture, and allow to cool in the desired mould.

Serving suggestions

  • As an amuse-bouche served with a peach tuile.
  • In a composition with components of fig, lemongrass, and langoustines or pork belly.

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