Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
Puree the fruit in a blending cup, pass through a sieve if necessary. In a pan, mix the fruit puree with the lemon juice, honey and agar-agar. Bring to the boil while stirring, reduce the heat and simmer for approx. 3 mins., stirring occasionally. Fill the silicone moulds with the puree, leave to cool, chill overnight. Press the fruit jellies out of the moulds, store in airtight containers in the fridge.
| Storage: | Seal tightly and keep in the fridge for approx. 1 week. |
|---|---|
| Tip: | You can also use ice cube or praline moulds. |
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