- Parsley must be boiling above 97C or chilled, anywhere inbetween it will go brown
- Recipe
- 1 bunch Curly Parsley - leaves picked and washed, stalks roughly chopped separately
- 1 Shallot - peeled and chopped
- 100mls White Wine
- 150mls Water
- 6 Ice Cubes
- 3gm Agar-Agar
Parsley pudding
Alexander Wood
24th November 2010
Parsley pudding
Great flavour, vibrant colour, c**p shelf life. Flavour remains intact, colour goes a sh***y brown
Needs to made fresh each day, wont store even in vac-pac
Next batch I make (wont be for a while) will try a llittle ascorbic acid to see if colour can be retained
Ingredients
Method
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.
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