Carrot jelly

60 min
Temperature: Cold
Additional culinary preparation: Sweet
Allergens
Traces of milk
Traces of milk
Ingredients for 5 portions
Ingredients for portions/units
Carrots 0.11 kg
Gelatina vegetal Sosa 1.75 g
Fish tails 0.5 g
Elaboration
  • Peel the carrots and blend.
  • Heat half of the juice with the Agar Agar stirring until dissolved.
  • Remove from the heat at 70 °C (from 60 °C it begins to set).
  • Add the previously hydrated gelatin sheets and then the rest of the juice.
  • Place it in a loaf pan and keep it in the fridge until firm.
Nutritional information (1 portion)
Energy
6.46
kcal
Carbohydrates
1.61
g
Proteins
0.23
g
Lipids
0.04
g
Fiber 0.53 g
Saturates 0.01 g
Monounsaturated fatty acids 0.0 g
Polyunsaturated fatty acids 0.02 g
Cholesterol 0.0 mg
Calcium 9.8 mg
Iron 0.14 mg
Zinc 0.05 mg
Vitamin A 245.78 ug
Vitamin C 1.1 g
Folic acid 1.83 ug
Salt (Sodium) 14.07 mg
Sugars 1.33 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.