Celery aniseed agar-agar

120 min

Temperature: Cold

Additional culinary preparation: Sweet

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Water 0.04 l

White celery 0.5 kg

Sugar 0.012 kg

Agar - agar 0.001 kg

Fish tails 2.0 g

Anise seed 0.8 g

Elaboration

Place the gelatin sheets into cold water.
Bring half of the celery juice, water, sugar and agar-agar to a boil.
Turn off the heat and add in the ground star anise (previously sifted).
Drain and add in the gelatin sheets.
Incorporate the other half of the celery juice and pour the mixture over a 16 x 16 aluminum mould.
Cool completely in the fridge and cover it making sure you avoid any pockets of air on the surface of the mixture.
Slice it into about 8 x 1.5 cm portions.

Nutritional information (1 portion)

Energy

24.44

kcal

Carbohydrates

4.47

Proteins

1.02

Lipids

0.19

Fiber 1.23 g

Saturates 0.0 g

Monounsaturated fatty acids 0.0 g

Polyunsaturated fatty acids 0.08 g

Cholesterol 0.0 mg

Calcium 44.67 mg

Iron 0.5 mg

Zinc 0.09 mg

Vitamin A 76.0 ug

Vitamin C 5.6 g

Folic acid 10.18 ug

Salt (Sodium) 80.0 mg

Sugars 4.28 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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