120 min
Temperature: Cold
Additional culinary preparation: Sweet
Allergens
Traces of gluten
Traces of gluten
Ingredients for 5 portions
Ingredients for portions/units
Puré de melocotón blanco 0.175 kg
Peach liqueur 0.005 l
Water 0.043 l
Agar - agar 0.002 kg
Fish tails 0.75 g
Bulk curry 1.0 g
Elaboration
  • Soak the gelatin in cold water.
  • Make a syrup with water and sugar.
  • Add the agar agar and curry to the hot syrup and when it boils add the gelatin off the heat.
  • Once the mixture has cooled, add it to the peach purée and the mixed liquor.
  • Let it cool in the refrigerator and cut into 2 cm x 2 cm cubes before serving.
Nutritional information (1 portion)
Fiber 0.99 g
Saturates 0.0 g
Monounsaturated fatty acids 0.0 g
Polyunsaturated fatty acids 0.0 g
Cholesterol 0.0 mg
Calcium 3.47 mg
Iron 0.3 mg
Zinc 0.05 mg
Vitamin A 9.65 ug
Vitamin C 2.47 g
Folic acid 3.49 ug
Salt (Sodium) 21.55 mg
Sugars 11.42 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.