Cointreau orange jelly

Cointreau orange jelly with Debic

Cointreau Orange Jelly


Cointreau orange jelly

175 g Cointreau® 60% vol

200 g water

100 g cane sugar

100 g granulated sugar

7 g agar

1 orange, the zest


Cointreau orange jelly

Bring the water to the boil with the sugars and the agar.

Pre-mix the agar with the dry sugar, as this prevents lumps from forming.

Add the Cointreau® and the zests, mix well and store cold.

Blend smooth before use.

Receptetiketter Cointreau Orange Jelly