Hibiscus porex

24 h

Suitable for vegetarians

Temperature: Room temperature

Additional culinary preparation: Sweet

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Hibiscus flower infusion 0.021 l

Egg whites 0.683 ud

Albumin powder 1.25 g

Sugar 0.008 kg

Xantana rubber 1.25 g

Citric acid 0.417 g

Water 0.021 l

Flor de Hibiscus 0.625 g

Elaboration

Preheat the oven to 30 ºC or 75 ºC for a convection oven.
Mix all the ingredients except for the Xantana rubber in the dough mixer at a high speed for 6 min.
Add the Xantana rubber and keep mixing for another 6 min.
Pipe onto silicone paper or baking paper and allow to dry in the oven for a few hours.

Nutritional information (1 portion)

Energy

9.75

kcal

Carbohydrates

1.69

Proteins

0.72

Lipids

0.0

Fiber 0.01 g

Saturates 0.0 g

Monounsaturated fatty acids 0.0 g

Polyunsaturated fatty acids 0.0 g

Cholesterol 0.0 mg

Calcium 0.26 mg

Iron 0.0 mg

Zinc 0.0 mg

Vitamin A 0.0 ug

Vitamin C 0.0 g

Folic acid 0.6 ug

Salt (Sodium) 13.67 mg

Sugars 1.58 g

The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.

Recipes

Coulant, hibiscus and raspberry sherbet