Summary
| Prep Time | 5 mins |
| Cook Time | 5 mins |
| Total Time | 2 hrs 10 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 150 g rocket
- 3 tablespoon olive oil
- 250 ml cream
- 1 teaspoon agar agar
- 1 squirt lemon juice
- some sea salt
Print Recipe
Pin Recipe Instructions
- Finely chop rocket and fry briefly in olive oil in a saucepan. Add the cream and bring to the boil. Purée finely with a hand blender, possibly push through a sieve. Scatter agar-agar and bring to the boil again. Stir well for 2 minutes. Season to taste with salt and lemon.
- Chill in the refrigerator for approx. 2 hours until the mixture is firm enough to cut the lobes.
- Goes well with tuna or beef tartare, as a spread with fresh ciabatta or
- simply as a dip.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below