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Absinthe Recipe

Commis pastry chef Carlos Salgado unlocks the mysteries of absinthe with this petit four recipe.


Absinthe Pate


sugar → 75 grams
apple pectin → 20 grams
sugar → 762 grams
glucose powder → 165 grams
green apple juice → 650 grams
absinthe → 100 grams
lemon juice → 15 grams
green food color → 8 drops
sugar → 200 grams
cornstarch → 20 grams
citric acid powder → 10 grams


4–6 quart saucepan or pot
mesh strainer
9x13” pan


1. Warm the apple juice in the saucepan.
2. In a small bowl, whisk together the first quantity of sugar and the apple pectin until evenly mixed. This will help disperse the pectin into the liquid and avoid clumps.
3. Whisk together the second quantity of sugar and the glucose powder.
4. Combine the absinthe with the lemon juice and the green coloring.
5. When the apple juice is warm, pour in the sugar/pectin mixture while whisking.
6. When the first quantity of sugar has melted, pour in the remaining sugar/glucose while whisking.
7. Bring to a boil over high heat, continuously whisking to avoid burning the pectin at the bottom of the pan.
8. Reduce heat to medium and boil while whisking regularly until the mixture reaches 106 degrees Celsius.
9. Turn off the heat and immediately add the absinthe mixture away from flame. It will boil and steam vigorously for a few seconds.
10. Immediately pour the contents through a strainer into the 9x13 pan.
11. Leave to set in the refrigerator for 30 minutes, then cut into 2cm cubes using a ruler as a guide.
12. Whisk together the third quantity of sugar, the cornstarch, and the citric acid powder.
13. Working a few pieces at a time, toss the absinthe cubes in the mixture to coat, making sure there are no wet sides. Shake off the excess powder and reserve in an airtight container until served.

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