![Jasmine gelatine Jasmine gelatine](http://mandrarossait.cdn-immedia.net/sites/default/files/styles/1920x1080_crop/public/2020-12/top-gelogelsomino.jpg?itok=KuQmh2Qv)
Recipes
Jasmine gelatine
Ingredients
- 15 gr of jasmine flowers
- 150 gr of sugar
- 80 gr of starch
- 1 L of water
![Jasmine gelatine Jasmine gelatine](http://mandrarossait.cdn-immedia.net/sites/default/files/styles/768x768_crop/public/2020-12/ingredienti-gelogelsomino.jpg?itok=DybXBJc8)
Preparation
Macerate the jasmine flowers in water in a covered container for 2 days in the refrigerator.
After 48 hours, strain the flowers, remove liquid, add sugar and starch and thicken on a flame.
Pour in dessert cups and cool in refrigerator.
![Gelo di Gelsomino Gelo di Gelsomino](http://mandrarossait.cdn-immedia.net/sites/default/files/styles/1120xh_resize/public/2020-12/chiusura-gelogelsomino.jpg?itok=EBhL3tST)