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Peach and Hibiscus Jelly with Agar Agar

Peach and Hibiscus Jelly with Agar Agar

Public
Course: Dessert
Preparation time: 20 minutes
Cooking time: 3 minutes
Rest time: 720 minutes
Energy: 93 kcal / serving

Instructions

  • 1.   1. Peel the peaches, remove the pits, and cut them into pieces. Bring water to a boil in a saucepan. Turn off the heat and add the hibiscus and lemon juice. Let it infuse for 5 minutes and strain. Add the agar agar and honey, mix well, and bring to a boil again for 1 minute.
  • 2.   2. Pour a layer of jelly into the bottom of a 24 cm loaf pan. Let it cool slightly. Cover with a layer of fruit, then pour jelly over it. Repeat the process until all the ingredients are used. Refrigerate for 12 hours. Unmold the terrine and serve in thick slices, for example with an apricot coulis and crispy biscuits.

Ingredients for servings

  • 7 peaches
  • 1 cup of raspberry
  • 1 liter of mineral water
  • 4 g of agar agar
  • 1 lemon
  • 1 tablespoon of hisbiscus flower
  • 2 tablespoon of honey

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    93 kcal
    5 %
  • Fat
    0,57 g
    1 %
  • of which saturated
    0,05 g
    0 %
  • Carbohydrates
    19,78 g
    8 %
  • of which sugar
    18,27 g
    20 %
  • Protein
    1,75 g
    3 %
  • Fibers
    2,8 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.