These light, refreshing jellies are wonderful starters. They look rather special, too! The tarragon-infused verjuice jelly is fruity, gently herbal and mildly sour – the ideal accompaniment to creamy avocado. Serve each jelly alone, with a small salad, or even with smoked salmon.
- 1 ½ cups (375ml) Verjuice
- 2 sprigs French tarragon, plus 18 extra leaves for moulds
- 1 teaspoon caster sugar
- 2 ½ x 2g gold-strength gelatine sheets
- 2 large ripe avocados
- Squeeze of lemon juice
- Sea salt
- Extra virgin olive oil and chervil sprigs, or micro herbs (optional), to serve
Place Verjuice, tarragon sprigs and sugar in a small stainless-steel saucepan over low-medium heat, then bring just to a simmer, being careful not to let it boil or the verjuice will become cloudy. Remove from the heat and set aside to infuse for 10 minutes.
Soak the gelatine leaves in a small bowl of cold water for 5 minutes until softened. Remove the gelatine and squeeze out any excess liquid. Add to the warm verjuice and stir until the gelatine has dissolved. Remove the tarragon and discard. Set aside to cool to room temperature.
Cut the avocados into 5mm dice and squeeze with a little lemon juice to stop them discolouring.
Have ready six 125ml moulds. Place three tarragon leaves in the base of each mould and distribute the avocado evenly among the moulds. Carefully divide the verjuice mixture among the moulds. Cover each mould with plastic film, pressing it lightly down onto the surface.
Refrigerate the jellies for 4 hours, or until set. To turn the jellies out of the moulds, dip the base of each mould in a bowl of hot water for 30 seconds, then invert the jelly onto a serving plate. Season with salt, drizzle with olive oil and scatter with micro herbs, if using, before serving.
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