Ingredients
- 0.5 l chicken stock
- 6 g agar agar
- 10 g Bresc Thai red curry
- 4 g fish sauce
- 1 lime leaf
Used bresc products
Ingredients
Preparation method
Mix all the ingredients thoroughly except the agar agar.
Leave on a low heat so the flavours can develop.
Allow to cool, then strain.
Mix in the agar and bring to the boil.
Continue to boil it briefly.
Pour the mixture onto a tray or into a mould and leave to cool.