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Celery gel

250 grams


25 grams




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


3 grams


3.5 grams

agar powder

20 grams





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.


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