Lemon balm gel

30 grams	lemon balm leaves
300 grams	apple juice
20 grams	sugar
4 grams	agar powder

First pick enough lemon balm leaves for 30 grams of leaves. Then pour the apple juice into a saucepan and also add the sugar and the agar powder. Mix this well and then bring it to a boil for 1 minute. Now transfer the lemon balm leaves into a bowl and once the apple juice is boiling you can pour it on the leaves. Make sure all the leaves are submerged and then let it cool down as fast as possible to prevent the leaves from turning brown. Then transfer it into a blender and blend it till smooth. Once it’s smooth transfer it into a piping bottle and keep it in your fridge.

Recipe used in rhubarb & chocolate dessert