Small travel gels

Ingredients for Small travel gels

Instructions for Small travel gels

To prepare the Small travel gels recipe, please follow these instructions:

At the bottom of 4 serving bowl, a little bit of frieze is dild. Fill half with shrimp and whole peas.

Boil the boil and cook with white wine, salt and lemon juice. Put the husblasen in cold water for 5 minutes, hug tight and melt in the light broth. Let it drain a little.

Pour the broth into the bowls until the peas are completely covered. Place the jelly in the fridge for a day.

Turn the jug on a dish and serve with lettuce leaves and lemon boats.

Serve with a sneak dressing touched by creme fraiche, seneg, and cut herbs.