Cardamom and cinnamon gelatin

60 min
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Water 0.375 l
Sugar 0.014 kg
Cardamom 6.5 g
Cinnamon stick 0.5 ud
Fish tails 9.5 g
Elaboration
  • Hydrate the gelatin sheets.
  • Boil the water with the sugar, the cinnamon stick, well broken, and cardamom.
  • Strain through a fine-mesh chinois, add the gelatin sheets, dissolve well, and let it gel in the refrigerator.
  • Cut into small cubes just before dishing up.
Nutritional information (1 portion)
Energy
23.5
kcal
Carbohydrates
3.64
g
Proteins
1.44
g
Lipids
0.09
g
Sugars 2.57 g
Salt (Sodium) 0.0 mg
Folic acid 0.07 ug
Vitamin C 0.34 g
Vitamin A 0.0 ug
Zinc 0.1 mg
Iron 0.27 mg
Calcium 7.86 mg
Cholesterol 0.0 mg
Polyunsaturated fatty acids 0.01 g
Monounsaturated fatty acids 0.01 g
Saturates 0.01 g
Fiber 0.49 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.