Gastronomixs

Flexible carrot jelly

A jelly is best when it melts in your mouth and still has a little bite. This recipe uses a combination of agar agar and gelatine to create a flexible jelly and prolong its melting point in the mouth. Goes well in starters and particularly well in desserts, e.g. with ingredients such as oranges.

Makes 500g.

Flexible carrot jellyEnlarge

Ingredients

500

g

carrot juice

4

g

gelatine leaves

2

g

agar agar

Preparation method

Serving suggestions

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