Recipes

Celery Gelée

Kristen Murray

Chef/Owner

MÅURICE

Portland
Ore.
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Menu Price: 
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Yield: 
Eleven 1/4 sheet trays
Ingredients: 
580
g
Celery Leaf Juice (See Note)
80
g
Sugar
5
g
Gelatin Sheets
1/2
c
Water, Chilled
1
Heat 1/3 of celery leaf juice with sugar to just dissolve. Bloom gelatin sheets in chilled water and then gently squeeze sheets to remove liquid. Remove juice from heat and add gelatin, stirring to dissolve. Strain through a fine-meshed strainer and then add remaining celery leaf juice. Pour mixture into clean quarter sheet trays and chill until set. Cut and portion into small cubes and reserve refrigerated up to 7 days.
Notes: 
Note: 
Use a high-grade juicer to extract juice. Strain juice through a fine-meshed chinois and reserve in an ice bath.
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