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


  • 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.