- 200ml/7fl oz Cox's (approximately 4 apples)
- 3g agar-agar
- 10g/¼oz sugar
- 3g tarragon
Apple & Tarragon Gel
Ingredients
Method
For the sweet apple fluid gel,
place the apple juice into a pan, then add the agar-agar and the sugar.
Stir through, bring to the boil and simmer for two minutes. Pour into a shallow dish,
leave to cool slightly and transfer to the fridge for an hour, or until set.
When set, blend in a food processor to a smooth gel
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
