Sunday, December 23, 2007

Grilled potrebella jelly

I have started to use agar a little more in my cooking. When I first used it I was not cutting it with another gelling agent so it was effecting the flavor of the food. Now I use 1 or 2 other gelling agents and have achieved some very nice jellies. This jelly will be served with the New York for New Years Eve. Here is the recipe

4 ea Caps portebella cleaned, grilled and julienned
2 cups Apple juice
1 cup Brown sugar
2 ea Red jalapenos roasted and diced
1 oz Elephant garlic, roasted and pureed
2 tbl Salt
2 sheets Gelitan bloomed in cold water
1 gram Agar

Place all ingredients in a stock pot and boil for 6 minutes. Place in the cooler to set

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