Go to the Recipe: Mint Gelée
let's be honest, there was foodcoloring in there ;-)
No food coloring what so ever. When we use a coloring, we say so.
I made this tonight (setting now) and can attest the mint provides plenty of green all on it's own. I only used half the mint leaves because I was way off on my stem to leaf weight ratio. But even at half strength, it is a vibrant green, minty and delicious. The blending step whipped it into a pretty good foam. Would have been nice to have a chamber vac to pull the air out (someday soon I hope!).
Brian, if it gets foamy, sieving can help as can a few drops of a high-proof alcohol like vodka.
My mint turned brown did I accidentally overcook it ...Is it getting oxidised and not sieved enough ?
It's more likely that you didn't blanch it long enough to deactivate the polyphenol oxidase enzymes (PPO) that cause the browning.
can I know.. what the different of making gelee by using kappa instead of using gelatin??
I just saw the sous-vide kale recipe. it is possible to blanch green herbs leafs the same way as the kale (90c - 7min), instead of making them in boiling water? it could be easy for bigger batches? better color? and no flavor loss in the pot?
like herbs oils / chimichurris / pestos / sauces , etc
Hi chefstep,can I use this recipe in a savory dish ? What would you guys recommend to put on a tuna dish as a puree ?? I'm planning to do a dish with tuna and I would like to fusion it with some Thai ingredient...hope someone can give me some ideas...thank youn
perhaps you could consider a sesame ginger (or similar)
whats the what looks like panna cotta under the mint jelly.
Is the gelatin weight the same if you are using powder instead of sheets?
Mine didnt gel up. Can i save it with more gelatin or kappa?
almond cream
