Celery gel

250 grams	celery
25 grams	spinach
1/4	lime

First juice the celery in a juice centrifuge. I use a slow juicer to keep the optimal flavor & color. To make the juice a touch greener I also juiced the spinach and added it to the celery juice. It may not seem like a lot of juice, but for the color it really makes a difference. Then also add the juice from half a lime. This will prevent the juice from turning brown. Mix the celery base well.

130 grams	celery base
65 grams	white wine vinegar
65 grams	sugar
3 grams	salt
3.5 grams	agar powder
20 grams	galangal
1/2	lemongrass
1	lime leaf

Weigh the celery base and also add the white wine vinegar, the sugar, the salt and the agar powder. Then cut the galangal in thin slices and do the same with the lemongrass. Add both to the pan with the lime leaf and then while stirring bring this to a boil on a high heat. Once it has properly boiled directly pour it into a bowl and cool it down as fast as possible to prevent the color from chancing. After that transfer it into a blender and blend it till smooth. To make the gel nice and clear I vacuumed it 100% to remove all the small air bubbles that formed while blending. This will also intensify the color.

Recipe used in celery & caviar tartelette