CORIANDER JELLY
You'll need:
| 1 bunch of coriander 6 gelatine leaves |
Our tip
In the photo, we used the jelly to put the finishing touches to a delicious salmon tartare
Preparation
-
Step 1
Blanch the coriander.
-
Step 2
Crush the coriander with some water and sieve.
-
Step 3
Hydrate the gelatine in 300 ml of cold water and activate it in a bain-marie.
Add the coriander juice.
-
Step 4
Place in a container so that you have a 1-cm thick layer and refrigerate for 12 hours.
-
Step 5
Remove from the fridge, cut into small pieces and serve it as you wish.
Desserts
