Bergamot jelly

Bergamot Jelly

bergamot Jelly honey


Bergamond Jelly

350 g bergamot purée

75 g honey

35 g icing sugar

6 g gelatin powder

35 g water

6.5 g xanthan gum


Bergamond Jelly

Mix the gelatin powder with the water and soak.

Then mix the icing sugar with the dry xanthan gum.

Heat the bergamot purée with the honey.

Add the mixture.

Add icing sugar and xanthan gum and mix carefully.

Stop the heating process at 60°C.

Store cold and turn smooth before use.

Recipe tags bergamot Jelly honey