Smoked springbok carpaccio with jellied pomegranate concentrate and parmesan

Recipe from: 29 September 2010

Ingredients 8
Servings 1
Minutes 4 hours


Serving Change
  • 200
    smoked springbok carpaccio, or similar
  • 150
    parmesan cheese
  • 30
    freshly squeezed lemon juice
  • 45
    olive oil
  • 15
    Verlaque Pomegranate Concentrate
  • Flaky sea salt
  • Freshly milled black pepper
  • A few sprigs of young flat-leaf parsley


4 hours
First make the jelly, at least four hours in advance.
Place the tepid water in a small bowl and sprinkle the gelatin over the surface of the water.
Allow to sit for two minutes, or until the gelatin turns to a sponge.
Pour over the boiling water and stir briskly until the gelatin has completely dissolved.
Stir in the pomegranate concentrate.
Pour the mixture into a small (about 15-cm square) square plastic container and place in the fridge to set.

Just before serving, arrange the carpaccio on a platter.
Shave the Parmesan into long thin flakes, using a potato peeler, and scatter it over the carpaccio.
Using the tip of a sharp knife, cut the jelly into 7mm-square cubes.
Arrange a little handful of jelly cubes on top of the carpaccio.
Drizzle the lemon juice and olive all over the carpaccio and add dots, here and there, of pomegranate concentrate.
Sprinkle with salt and pepper, and arrange the parsley on top.
Serve immediately.

For more of Verlaque's recipes click here.



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