The Last Word Pâte de Fruit from Gabriel Kreuther: The Spirit of Alsace by Gabriel Kreuther
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 sheet pan. The fennel fronds and dill...
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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
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