Gastronomixs

Lemon jelly lobsters

Lemon jelly lobsters

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Ingredients

2

dl

freshly squeezed orange juice

1

dl

lemon juice

3

g

kappa (tapioca)

Preparation method

  • Mix the lemon juice with the fresh orange juice and pour through a fine sieve.
  • Pour into a pan and add the kappa.
  • Bring to the boil while stirring, making sure the kappa is dissolved completely.
  • Pour into a dispenser and immediately pipe the mixture into silicone moulds.
  • Allow to firm up and turn out.

Serving suggestions

  • In a prawn cocktail remake, with warm cocktail sauce, butterhead lettuce granité and prawn salad.
  • Sugar can be added to make the jelly suitable for desserts, e.g. with chocolate, raspberry, basil or grapes.

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