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.

Flexible carrot jellyEnlarge

Ingredients

500

g

carrot juice

4

g

gelatine leaves

2

g

agar agar

Preparation method

Serving suggestions

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