Spinach Cous Cous

INGREDIENTS

10 g Sosa Gelatine Cous Cous
50 g Liquefied spinach 1
30 g Liquefied spinach 2
2 g Salt
2 g Sosa Freeze-dried Spinach Powder

ELABORATION

Mix cold liquefied spinach 1 with Gelatine Cous Cous, stirring with the help of a spoon.
Let hydrate in the fridge for one hour.
After that time, add the liquefied spinach 2 to the previous preparation, stirring with the help of a spoon and let set at least 30 more minutes in the fridge.
Add the Freeze-dried Spinach Powder and salt, stirring constantly until well integrated. Set aside.

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