How to make it

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

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