Aromatic herb gel

60 min

Additional culinary preparation: Sweet

Temperature: Cold

Seasonal period: All year

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

Proteins

0.48

Lipids

0.02

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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