This ginger confit cooked the old-fashioned way in a copper cauldron is a jelly of character but very sweet!
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This jelly will go perfectly with fish and white meats. It can also be used to sweeten herbal tea or simply put a spoon in a cup of hot water or tea.
Fans do not hesitate to consume it for breakfast on a slice of buttered bread ... :)
water, sugar, fresh ginger juice, lemon juice, agar agar.
Pot of 220 gr.
Average nutritional value:
Average per 100 g: 200 to 250 Kcal (depending on the fruit): 30 g. Proteins: 0.5 g. Carbohydrates: 68 g. Fat: 0.1 g. Fiber: 1 g. Potassium: 105 mg. Magnesium: 6 mg. Phosphorus: 14 mg. Calcium: 12 mg. Iron: 0.5 mg. Carotenes': 50 ug. Vitamin C: 5 mg. Folate: 2 µg.
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