A homage to Italy: Mediterranean-flavour Jellies
Ingredients
- Basil leaves g 1000
- Gellan gum g 3
- Pristine Hulalà Gran Cucina g 500
- Fine salt g 1
- Gellan gum g 3
- Mozzarella g 500
- Pristine Hulalà Gran Cucina g 500
- Fine salt g 1
- Gellan gum g 3
- Aromatic tomato sauce ml 500
- Gellan gum g 1,5
Preparation
- Basil jelly
Rinse and dry the basil leaves. Blanch for 6 minutes. Strain without squeezing and line in a baking dish before blast-chilling for 10 minutes. Blend
and strain twice with a strainer. Add the gellan gum and bring to the boil then simmer for 30 seconds. Mix with a hand blender and pour into a 18x18cm, 4 cm tall mould on a baking sheet. Blast-chill for approximately 10 minutes. Once the mixture has solidified, make the second jelly. - Vegetable cream jelly
Pour Hulalà Gran Cucina into a pan. Add the salt and gum and bring to the boil, simmering for 30 seconds. Mix with a hand blender and pour
over the basil jelly. Put the mixture back in the blast chiller for ten minutes. - Variation on white jelly
TDice the mozzarella and cover with Hulalà Gran Cucina and leave for 12 hours at 60°C. Blend the whole mixture and strain. Add the salt and
gellan gum and bring to the boil for 30 seconds. Mix with a hand blender and pour over the basil jelly. Put the mixture back in the blast chiller for
ten minutes. - Tomato jelly
Strain the sauce with a strainer. Add the gellan gum and bring to the boil for 30 seconds. Mix with a hand blender and pour over the vegetable cream jelly. Put the mixture back in the blast chil-ler for ten minutes.
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Finish
Slice into 2x2 cm cubes and serve at 5°C with a bread biscuit.
An extra touch
This "amuse bouche" can also be served with a bread biscuit resting on one side, made by rolling out a slice of sandwich loaf bread to a thick-
ness of about 1 mm and toasting it in the oven at 180°C for approx. 4 minutes, after spraying it with Golden Glaze (the egg substitute spray) whichgives the biscuit a more intense appearance and colour. This can then be cut into 4x2 cm rectangles.
