The Last Word Pâte de Fruit from Gabriel Kreuther: The Spirit of Alsace by Gabriel Kreuther

Name: The Last Word Pâte de Fruit from Gabriel Kreuther: The Spirit of Alsace by Gabriel Kreuther
Ingredients: 3 grams agar; 6 grams salt; 6 sheets silver gelatin, soaked in ice water until softened; 430 milliliters apple juice; 140 grams simple syrup (70 grams sugar dissolved in 70 milliliters of water); 2 grams thermoreversible pectin; 3 grams gellan gum; 2 tablespoons chopped fennel fronds and dill, plus more fennel fronds for garnish; 20 milliliters yuzu juice; ¼ teaspoon rose water; 70 milliliters lime juice (4 to 5 limes), plus a few drops to refresh; 40 milliliters gin, plus a few drops to refresh; 100 milliliters Chartreuse

app.ckbk.com

A gelled version of the Prohibition-era Chartreuse cocktail, this is the most basic of the pâte de fruits because it’s simply one mixture poured into a small sh

View Original

Share this recipe:

Ingredients

3 grams agar
6 grams salt
6 sheets silver gelatin, soaked in ice water until softened
430 milliliters apple juice
140 grams simple syrup (70 grams sugar dissolved in 70 milliliters of water)
2 grams thermoreversible pectin
3 grams gellan gum
2 tablespoons chopped fennel fronds and dill, plus more fennel fronds for garnish
20 milliliters yuzu juice
¼ teaspoon rose water
70 milliliters lime juice (4 to 5 limes), plus a few drops to refresh
40 milliliters gin, plus a few drops to refresh
100 milliliters Chartreuse