Peach-curry agar agar

120 min

Temperature: Cold

Additional culinary preparation: Sweet

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Puré de melocotón blanco 0.175 kg

Peach liqueur 0.005 l

Water 0.043 l

Anti-moisture sugar 0.043 kg

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)

Energy

53.09

kcal

Carbohydrates

12.07

Proteins

0.4

Lipids

0.02

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.