Amuse bouche

// jellies

GELATIN 01:

granny smith apple + ginger + green tea

  • 1 cup strong brewed green tea (cooled)

  • 1 cup granny smith juice

  • 2-3 tbsp lemon juice

  • 2-3 tbsp honey

  • tiny pinch of salt

  • 4-5 tsp powdered gelatin

  • julienned granny smiths

  • grated ginger (color w/ beet juice)

How to make it:

  • pour 1/2 cup cold green tea into a bowl, sprinkle gelatin on top, let sit 5-10 mins (will thicken + wrinkle)

  • soak grated ginger in diluted beet juice

  • in a saucepan, combine remaining green tea, apple juice, lemon juice, honey, salt – warm gently

  • add bloomed gelatin mixture into warm liquid and dissolve until smooth

  • remove from heat and let cool 5-10 mins

  • first pour: thin layer into mold (let partially set for 10-15 mins in fridge)

  • scatter apple + ginger and gently pour rest of liquid

  • chill 2-3 hours until set

GELATIN 02:

mint + cucumber + lemon + orange

  • 1 cup cucumber juice (blend/strain)

  • 1/2 cup water

  • juice of 1 lemon

  • juice of 1/2 orange

  • 2-3 tbsp agave

  • tiny pinch of salt

  • 4-5 tsp gelatin

  • 1 tbsp chia seeds (lightly pre-soaked)

  • mint chiffonade

  • cucumber brunoise

How to make it:

  • soak chia seeds in a few tbsp of cucumber liquid first (10-15 mins)

  • bloom gelatin, 1/2 cup cold cucumber juice, sprinkle gelatin and let sit 5-10 mins

  • combine remaining cucumber juice, water, lemon juice, orange juice, agave and salt to saucepan and warm gently

  • stir in bloomed gelatin

  • remove from heat and let cool 5-10 mins

  • first pour: thin layer into mold (let partially set for 10-15 mins in fridge)

  • scatter soaked chia seeds and mint chiffonade and gently pour rest of liquid

  • chill 2-3 hours until set