Celery Jelly

Preparation info

  • Difficulty


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By Brent Savage

Published 2010

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  • 600 g (1 lb 5 oz) celery
  • 20 g (¾ oz) English spinach leaves
  • 2 sheets gelatine, titanium strength
  • 3 g (1/10 oz) iota


Remove the celery leaves and reserve. Trim the base of the celery and discard. Cut the celery into 5 mm (¼ inch) pieces and place in a saucepan. Cover with water and simmer for 10 minutes or until tender. Allow the celery to cool in the liquid.

Meanwhile, blanch the celery and spinach leaves in boiling water for 1 minute. Drain and refresh in iced water. Drain again and transfer to an upright blender.

Add the cooled celery and cooking liquid to the blender and blend until smooth. Pass through a fine sieve, discarding the solids.

Soak the gelatine in cold water for 5 minutes or until softened.

Measure out 300 ml (10½ fl oz) of the celery and spinach purée into a clean saucepan. Add the iota and heat to 85°C (185°F). Remove from the heat. Squeeze out the excess water from the gelatine, add the gelatine to the pan and whisk until dissolved. Pour the mixture into a shallow 40 × 30 cm (16 × 12 inch) tray lined with freezer film and refrigerate for 1 hour or until set.

This should be made on the day of serving.