

Redcurrant Vegetable Jelly Mix
Of vegetable origin, Branca de Neve Redcurrant Jelly is prepared in 5 minutes. All the flavor and aroma of fresh redcurrant in a delicious jelly.
Also available in the varieties tropical pineapple, summer fruits, lemon-lime, strawberry, lemon-strawberry, papaya and tangerine.
Also available in the varieties tropical pineapple, summer fruits, lemon-lime, strawberry, lemon-strawberry, papaya and tangerine.
Branca de Neve Redcurrant Flavour Jelly Dry Mix
Ingredients: sugar, gelling agent (carrageenan) (6%), acidity regulators (citric acid, tripotassium citrate), flavouring, colours (E163).
May contain traces of cereals with gluten, soy, almond, egg and milk products.
Packaging: plastic sachet in a cardboard box
Net weight: 85 g
Store in a cool and dry place, away from direct light.
Once prepared preserve in the refrigerator and consume within 48 hours.
Instructions
Ingredients: 1 sachet of jelly mix, 500 ml of water.
1. Boil 500 ml of water and put it into a bowl.
2. Pour the contents of the sachet into the water and dissolve it well using a spoon.
3. Pour the jelly into a mould or individual dishes and leave to cool. Place in the refrigerator for at least 1 hour.
Ingredients: sugar, gelling agent (carrageenan) (6%), acidity regulators (citric acid, tripotassium citrate), flavouring, colours (E163).
May contain traces of cereals with gluten, soy, almond, egg and milk products.
Packaging: plastic sachet in a cardboard box
Net weight: 85 g
Store in a cool and dry place, away from direct light.
Once prepared preserve in the refrigerator and consume within 48 hours.
Instructions
Ingredients: 1 sachet of jelly mix, 500 ml of water.
1. Boil 500 ml of water and put it into a bowl.
2. Pour the contents of the sachet into the water and dissolve it well using a spoon.
3. Pour the jelly into a mould or individual dishes and leave to cool. Place in the refrigerator for at least 1 hour.
Average Nutrition Values |
Per 100 g of product | Per portion (117 g) |
energy (kJ/kcal) | 234 / 56 | 274/65 |
fat (g) | <0,1 | <0,1 |
of which saturates (g) | <0,1 | <0,1 |
carbohydrate (g) | 14 | 16 |
of which sugars (g) | 14 | 16 |
proteins (g) | <0,1 | <0,1 |
salt (g) | 0,03 | 0,03 |