Method
Boil a decent size pan of water with a lid on, boil the parsley for 10 minutes with the lid on, drain and refresh QUICKLY under water, squeeze out water when cold and reserve.
In very little oil, sweat the shallot until soft, add the wine and boil for 1 minutes, add the parsley stalks and water, bring to the boil for one more minute.
Strain the liquid and chill, when cold blend in the Agar, bring to the boil again.
Set up the thermo, pour in the parsley water, chop the parsley and start the thermo, add the parsley, then the ice cubes one by one. increase to high speed, it will semi set at this time, transfer to a jug and give one last blitz with the hand blender, pour out into a 1/2 gastro and boil in the vac-pac machine to expel air. scrape into a small vac-pac bag and reserve for service.