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1 cup of balsamic vinegar
2 ounces of Agar Agar
sea salt
2 each red bell pepper
2 ounces of potato starch

The Italian Balsamic Jelly


Put the liquid balsamic vinegar in a sauce pan and reduce by 50% then add the Agar powered starch place in a rectangular mold and refrigerated until will be firm. In the mean time cut the red bell pepper remove the seeds and the core peeled the skin off with a peeler, then blended in the blender raw, strain the liquid thru a fine sieve into a large bowl whisk in the potato starch until a desire paste texture consistency. Unmold the jelly balsamic vinegar from the mold cut into regular square and coated with regular granulated sugar, served with drops of red bell pepper pesto

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