Recipe

Juniper-citrus Gelee Recipe


Juniper-Citrus Gelee Recipe Brazentart / All my dishes
2 years, 3 months ago
This is another original predessert from the fancy-schmancy hotel where I work. I developed it to resemble a gin martini, flavor-wise. I garnished it with gin-infused candied lemon peel and green olive powder (oven-dried olives, ground in spice blend... More
Prep:20m Cook:15m Servings:20

Brazentart

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Ingredients
  • 2268g Water
  • 18 g dried juniper berries, crushed
  • zest of 1 lemon
  • zest of 1 lime
  • zest of 1/2 grapefruit
  • 1 bay leaf
  • 1 large sage leaf, chopped
  • 1 sprig of tarragon (weighing approx. 1g)
  • juice of 1 lime
  • juice of 1 lemon
  • 19g powdered gelatin softened in approx. 100g water

Directions
  1. Combine first ingredients (water through tarragon) in a large pot and bring to a boil. Lower heat and simmer for 15 minutes.
  2. Strain through strainer and four layers of cheese cloth. Discard solids.
  3. Divide strained liquid in half (no need to be exact).
  4. Chill one half in ice bath.
  5. To the other half add sugar and stir to dissolve. Then add softened gelatin, stirring to distribute and dissolve.
  6. Combine hot and chilled liquids and pour into shallow pan.
  7. Chill for at least 6 hours.
  8. To serve, score firm gelee with knife in criss-cross patter and then "ruffle" with a fork to create little free-form cubes.
  9. Spoon into dishes and garnish.

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