Cilantro Gelée from Gabriel Kreuther: The Spirit of Alsace by Gabriel Kreuther
Combine a scant 2 cups (450 ml) of water with the vinegar, chile, salt, and peppercorns in a pan and bring to a boil. Let the liquid cool and pour over the chopped cilantro, pineapple, and smashed ...
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Ingredients
- 3½ tablespoons (50 ml) Champagne vinegar
- 3 ounces (85 g) pineapple, chopped
- 1 clove garlic, halved, germ removed, smashed
- 6 sheets (15 g) silver gelatin, soaked in ice water until softened (see Note)
- ½ habanero chile pepper, seeded
- ½ teaspoon salt
- 10 black peppercorns
- 5 cilantro sprigs, chopped
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