Whitecurrant jelly

The combination of gelatin and agar agar keeps this whitecurrant jelly nice and firm. This component can be used for both sweet and savoury dishes.

Makes 600g.

Whitecurrant jelly

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to thousands of components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!




whitecurrant coulis



sugar water (1:1)



sushi vinegar



agar agar



gelatin leaves, soaked in cold water

Preparation method

  • Bring the whitecurrant coulis, sugar water, and sushi vinegar to the boil.
  • Add the agar agar when the berry mixture is boiling, stirring continuously.
  • Boil for two minutes, continuing to stir.
  • Dissolve the gelatin into the mixture and then pour the mixture into a Gastronorm tray.
  • Place the tray in the refrigerator and leave to set completely for at least two to three hours.
  • Cut out into shapes of your choice.

Serving suggestions

  • Use in a dish with redcurrant, basil, and lemon.
  • Delicious in combination with white chocolate, vanilla, and tonka bean.
  • Perfect with a sponge cake of yoghurt, meringue, and red fruits.

Previous page