Description
The jelly turns out a nice on the palate, with low acidity. The hazelnut adds a new and unusual taste.
Ingredients
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Jam
100 g
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Water
450 ml
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Potato starch
25 g
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Sugar
1 Tbsp
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Citric acid
0.5 g
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Hazelnuts
Cooking
Cranberry jam mixed with warm water. Strain from berries and seeds.
Put on medium heat and bring to a boil. Add the sugar and citric acid.
Starch to dissolve in water and a thin stream pour in a container, stirring occasionally. Brought to thick.
Decorate with hazelnuts and served chilled. Bon appetit! :-)
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