In this post you can find the recipe for the feijoa zest syrup, and from it I took about one tsp of sezt for the feijoa zest meringues. The leftover syrup (full of zest) was about 350 ml, and I decided to use it to make a little jelly with agar agar. I added a level tsp of agar agar and brought it back to the boil. The I poured it into a jelly mould and waited. It tasted great and was quite a visual treat, with all the zest floating in jelly!
In fact I think that I will enter this one too for Sweet New Zealand, the monthly blogging event for Kiwi bloggers. Our June host is Sue, click here to enter.
Photos and Recipes by Alessandra Zecchini ©
Non trovo questo frutto ma la tua gelatina รจ bellissima!
ReplyDeleteOk devo pensare ad esportare :-)
DeleteThat looks so cleaning. I am still craving for your mango agar-agar you brought last time. I think it was the yummiest jelly I have ever eaten in my life!
ReplyDeleteX
Easy to make Arfi, can you find agar agar?
Deletesi allesandra
DeleteBuonissimoooooooooooo!!!
ReplyDeleteUn bacione!
Grazie Lenia, Ciaoooooo!
ReplyDeleteLooks so beautiful, Alessandra, and how nice to know that you don't have to throw those feijoa peels away :-)
ReplyDeleteThank you Sue, and for the FB exposure too!
ReplyDeleteCiao!