| 1 |
Sour cream |
250
g
|
| 2 |
chopped garlic |
10
g
|
| 3 |
horseradish cream |
20
g
|
| 4 |
Dijon mustard |
40
g
|
| 5 |
kecap mains |
20
ml
|
| 6 |
leaves gelatin |
2
|
1. Put all ingredients into a bowl and mix together
2. Bloom gelatin leaves
3. Add gelatin leaves to warmed sour cream mixture
4. Check seasoning
5. Put into container for later use