Warm red cabbage jelly
This jelly uses agar agar, though can be served warm. In this recipe, Turkish pekmez (grape syrup) provides the sweetness and the balsamic vinegar provides the tartness.
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Ingredients
|
500 |
g |
red cabbage juice |
|
100 |
g |
pekmez |
|
1 |
tbsp |
mustard powder |
|
1 |
dl |
balsamic vinegar |
|
1 |
tbsp |
caraway seed |
|
6 |
g |
agar agar |
|
|
|
salt |
Preparation method
- Measure all ingredients.
- Combine all ingredients with the agar agar and boil gently for 1 minute.
- Carefully skim off the foam.
- Strain the liquid through a fine sieve.
- Pour the jelly onto a tray to create a layer approximately 1.5cm thick.
- Cut into neat strips and warm at the moment of serving on a plate or tray.
Serving suggestions
- As a component in a starter, e.g. with caramelised pork belly and cherry vinaigrette.
- As a component in a main dish with game or poultry.