- 150g Nasturtium leaf
- 50g Spinach leaf
- 800g Water
- 5g Salt Pectin simple syrup (recipe follows)
- Lime juice
- Xanthan gum
Purée nasturtium and spinach with water and salt. Pass through chinoise. Add pectin simple syrup and measure brix, to bring to 22 brix. Use 800 grams, a little less than equal parts of pectin simple syrup. Season mix with lime juice and salt. Weigh and blend .5 percent xanthan gum, at low speed until slightly thickened. Chill for at least 4 hours, preferably overnight. Spin in ice cream maker.
To make pectin simple syrup: Heat 250 grams of water to 100°F. Add 500 grams sugar and 10 grams apple pectin, stirring, until boiling. Strain, add 250 grams of ice and chill.
Chef Jason Fox Proper Hotel, San Francisco, CA from Food Fanatics Magazine®