CORIANDER JELLY
You'll need:
(For 4 persons)
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
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Step 1
Blanch the coriander.
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Step 2
Crush the coriander with some water and sieve.
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Step 3
Hydrate the gelatine in 300 ml of cold water and activate it in a bain-marie.
Add the coriander juice.
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Step 4
Place in a container so that you have a 1-cm thick layer and refrigerate for 12 hours.
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Step 5
Remove from the fridge, cut into small pieces and serve it as you wish.
Starters
