Description
Esta publicación está disponible en:
Ingredients
- 1 handful of strawberries
For hibiscus tea:
- 500 ml of water
- 50 gr. sugar
- 1 sheet gelatin 2 gr.
- 2 gr. dried hibiscus
For the pepper jelly:
- 200 ml milk
- 2 g of pepper
- 1.5 gr. agar-agar
- 20 gr. sugar
Preparation
- Boil water with sugar and add the hibiscus. Remove from heat and leave to infuse for 3 minutes, covered. Strain and let cool.
- Heat the milk with pepper, sugar and agar-agar. Boil for 2 minutes over a low heat. Spread out on a tray and let set. When cool, cut into squares.
- In a soup bowl, lay out the strawberries, interspersed with gelatin cubes. Serve the tea in a pitcher.
