60 min
Additional culinary preparation: Sweet
Temperature: Cold
Seasonal period: All year
Allergens:
Traces of celery
Traces of celery
Traces of crustaceans
Traces of crustaceans
Traces of eggs
Traces of eggs
Traces of fish
Traces of fish
Traces of gluten
Traces of gluten
Traces of milk
Traces of milk
Traces of mustard
Traces of mustard
Traces of nuts
Traces of nuts
Traces of sesame
Traces of sesame
Traces of soy
Traces of soy
Traces of sulfites
Traces of sulfites
Ingredients for 5 portions
Ingredients for portions/units
Fish tails 3.0 g
Water 0.125 l
Fresh Sosa (Xilitol) 15.0 g
Basil 5.0 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)
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.