Green apple and celery jelly
This jelly can be used in hot dishes and combines excellently with scallops. The best results can be achieved with home-made juice (by putting the ingredients through a juicer). Creation by Dennis Middeldorp, Sense* restaurant, s-Hertogenbosch, the Netherlands. Recipe makes 300 grams.
🍽️ Makes 300
Ingredients
| 200 ml | celery juice |
| 100 ml | apple juice (Granny Smith) |
| 2.7 g | agar agar |
| 1 g | chlorophyll |
Instructions
- Bring all the ingredients, except for the chlorophyll, to the boil and allow to boil for 2 minutes.
- Add the chlorophyll and immediately transfer the mixture to a suitable tray.
Serving suggestions:
- In cold and hot fish dishes, e.g. with cod, fennel or white cabbage.
- Delicious in a vegetarian dish with celeriac, blue cheese and hazelnut.
- Perfect combined with ox heart cabbage, pike, and chervil.