Jasmine gelatine

Jasmine gelatine


- 15 gr of jasmine flowers
- 150 gr of sugar
- 80 gr of starch
- 1 L of water

Jasmine gelatine


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

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