Remove the celery leaves and reserve. Trim the base of the celery and discard. Cut the celery into
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.
This should be made on the day of serving.
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