Rhubarb and Basil Cress jelly, Gastronomixs

Source: Gastronomixs

The flavour of Basil Cress is unmistakeably that of basil which is just a little more subtle than that of the herb itself.


  • 400 g rhubarb juice, made from fresh rhubarb
  • 1 tray Basil Cress
  • 100 g sugar
  • 20 g Vegetal (gelling agent)

Preparation method

  • Run the rhubarb through the juicer and measure off 400 grams of juice.
  • Add the sugar to the juice and heat until the sugar has dissolved.
  • Set to cool to room temperature.
  • Cut the Basil Cress and add to the rhubarb juice.
  • Infuse in a cool place for one hour.
  • Pass the juice through a sieve.
  • Add the Vegetal and bring the juice to the boil.
  • Portion into the desired shape.
  • Allow to set in the refrigerator before removing the jelly from the mould.

Serving suggestions

  • In a composition with components of strawberry, pink pepper, and yoghurt.
  • In a composition with components of white chocolate, orange, and caramel.
  • In a composition with components of yoghurt, almond, and vanilla.

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