Bresc BV

Red curry jelly

Red curry jelly

Used bresc products

Ingredients

0,5 l
  • 0.5 l chicken stock
  • 6 g agar agar
  • 10 g Bresc Thai red curry
  • 4 g fish sauce
  • 1 lime leaf

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.