GELEIA DE COENTRO

Sobremesas

In the photo, we used the jelly to put the finishing touches to a delicious salmon tartare

5/5

Etapas

  1. Blanch the coriander.
  2. Crush the coriander with some water and sieve.
  3. Hydrate the gelatine in 300 ml of cold water and activate it in a bain-marie.
  4. Add the coriander juice. 
  5. Place in a container so that you have a 1-cm thick layer and refrigerate for 12 hours. 
  6. Remove from the fridge, cut into small pieces and serve it as you wish.
  7.  

Ingredientes

  • 1 bunch of coriander
  • 6 gelatine leaves
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