Jellied pepper with pineapples

Cooking time: 1 h 30 min
Servings: 4 servings
Calories: 58 kcal

Step-by-Step Cooking Instructions

Step 1

Soak gelatin for 30 minutes. in cold water, let it swell, wring out. Bake peppers in the oven on a baking sheet for 10-15 minutes. Rinse with running water, peel. Remove seeds and partitions. Coarsely chop the pulp and grind in a blender, adding 0.5 cups of broth. Heat the remaining broth, dissolve gelatin in it, add pepper from a blender, mix. Remove the pineapple slices from the compote, dry, put in a single layer in a jellied tray. Pour the resulting jelly with pepper and let it harden completely in the refrigerator.

Ingredients

4 slices pineapple compote
4 red sweet peppers
300 ml vegetable broth
10 g gelatin

Categories

Pepper Pineapple Gelatin
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