Sea buckthorn gel

Name: Sea buckthorn gel
Ingredients: 120 g Monin sucre de canne (cane sugar syrup); 220 g purée of sour fruit (such as sea buckthorn, black cherry, red fruit); 4 g citras spherification; 3.2 g Agar; Olive oil

This dish was created by our culinary advisors for the HORECAVA 2020.

Ingredients

120gMonin sucre de canne (cane sugar syrup)

220gpurée of sour fruit (such as sea buckthorn, black cherry, red fruit)

4gcitras spherification

3.2gAgar

Olive oil

Preparation

Mix the puree of your choice with sucre de canne, citras, and agar. Bring to a boil while stirring.
Pour into containers and let cool until set as a jelly.
Put the jelly in the food processor (with a blade), blend until smooth, and scrape down the sides well so there are no jelly pieces left.
While blending, add a little olive oil until a smooth gel forms.

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