Solidification using different hydrated Plancton Marino Veta la Palma gels to obtain results such as: aspics, jelly sweets, veil, etc.


PREPARATION TIME: 15 min. + cooling

INGREDIENTS: 600g mineral water, 10g agar-agar, 3 sheets of gelatine (2g), 1g Placton Marino Veta la Palma.

Heat the water with the agar-agar, stirring constantly. Remove from the heat, allow to cool until the temperature drops to 60 C – 65 C and add the plancton and gelatine previously hydrated in cold water. Mix and pour onto a sheet, rolling t out to a thickness of 2 mm. Cut with a pasta cutter into the required shape.

NOTES: To add flavour to the ravioli, substitute the water with consommés or stocks. In this case the plankton has not been previously hydrated because we like the visual result.