Gastronomixs

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

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Ingredients

400

g

whitecurrant coulis

150

g

sugar water (1:1)

50

g

sushi vinegar

6

g

agar agar

12

g

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.

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