Aromatic herb gel
Allergens:
Ingredients for 5 portions
Calculate portions
Fish tails
3.0 g
Water
0.125 l
Fresh Sosa (Xilitol)
15.0 g
Basil
5.0 g
Coriander
7.5 g
Xantana rubber
0.5 g
Elaboration
- Soak the gelatin in cold water.
- Make syrup with water and fresh sosa (xylitol).
- Carefully dip the basil and coriander in boiling water and then blend with a turmix and strain through a Chinese colander.
- Heat up part of the cooking liquid in a pot in order to dissolve the gelatine.
- Once the gelatine is dissolved, add the rest of the liquid. Dissolve the xantana gum well, strain it through a Chinese colander and then place it in a container in the fridge so that it becomes firm.
- Mix with a turmix and set aside in a pastry bag.
Nutritional information (1 portion)
Energy
3.8
kcal
Carbohydrates
0.83
g
Proteins
0.48
g
Lipids
0.02
g
Fiber
0.08
g
Saturates
0.0
g
Monounsaturated fatty acids
0.0
g
Polyunsaturated fatty acids
0.0
g
Cholesterol
0.0
mg
Calcium
4.08
mg
Iron
0.07
mg
Zinc
0.03
mg
Vitamin A
4.55
ug
Vitamin C
1.19
g
Folic acid
1.48
ug
Salt (Sodium)
0.0
mg
Sugars
0.75
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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