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Blood orange jelly
Ingredients
140 g blood orange juice
10 grams of sugar
0.5 g citrus
1 pinch saffron powder
1.5g Agar
0.8g Iota
Preparation
Mix blood orange juice with sugar, citras, saffron powder, Agar and Iota and bring to the boil.
Pour the hot jelly stock through a sieve onto a preheated plastic tray (about 20 x 30 cm) and pour out evenly. Chill the jelly, cut into 6 x 10 cm rectangles and use for the jelly roulades with coconut milk rice.
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