Lowcountry Cowslip Fluid Gel

Name: Lowcountry Cowslip Fluid Gel
Prep time: 10 min
Total time: 10 min
Yield: about ¾ cup (150 ml)
Cuisine: French Classic
Ingredients: about 6 Tbsp (100 ml) Water; about 3 Tbsp (35 g) Sugar; 1 g Citric Acid; 20 g Cowslip; 1 g Gellan; 1 g Citras; few drops lactic acid 80% Lactic Acid

Independent adaptation of a publicly published Nicolai Nørregaard recipe. Not affiliated with, sponsored by, or endorsed by Nicolai Nørregaard.

GREAT ON · HEAT → INFUSE FLOWERS 2 DAYS → STRAIN → GELLAN → BOIL → SET → BLEND → STRAIN

Great on Heat → infuse flowers 2 days → strain → gellan → boil → set → blend → strain.

A plating accent for fish and vegetable dishes.

On the jar

COWSLIP

Method: blend
Yield: about ¾ cup
Ingredients: 7

Blender sauce. Cook from the recipe

Ratio

Water 100 ml

Ingredients

Waterabout 6 Tbsp (100 ml)
Sugarabout 3 Tbsp (35 g)
Citric Acid1 g
Cowslip20 g
Gellan1 g
Citras1 g
Lactic Acidfew drops lactic acid 80%

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Lowcountry Cowslip Fluid Gel wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 7 stars · 4 national awards

Ginger-Honey Vinaigrette★★★ KITCHENOn the jar: GINGER-HONEY
Perfect Vinaigrette★ STARRED KITCHENOn the jar: PERFECT
Lemon-Mustard-Tarragon VinaigretteNATIONAL AWARD WINNEROn the jar: CITRUS-HONEY
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Nicolai Nørregaard. Nordic / Bornholm. Cited awards include: Michelin 2* (Kadeau, Copenhagen); World's 50 Best #41 (2025).

Originally published as Cowslip Fluid Gel.

Adapted from a Nicolai Nørregaard recipe (Nicolai Nørregaard / Surface (Kadeau recipe)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Nicolai Nørregaard / Surface (Kadeau recipe) (published as “Cowslip Fluid Gel”). Full citation lives in Provenance.

Companion jar