One of the posts
One of the posts
 Total Time: 45 Min
 Yield: Serves 4
Step 1:
Place a small frying pan over medium heat. Add the coriander, peppercorns, cumin, and cloves and toast until fragrant, just a few minutes.
Step 2:
Pour the milk into a pot and add the spices, peppers, and garlic. Heat over medium-high heat, stirring occasionally to prevent scorching, and bring to a boil.
Step 3:
Once it boils, blend with an immersion blender until slightly pureed. Remove from the heat and let steep for 20 to 30 minutes. Salt and pepper to taste.
Step 5:
Remove from the heat and pour into molds.
Step 6:
Let cool at room temperature, or in an ice bath, then place in the refrigerator to finish setting.
Step 7:
Once fully set the gel can be decorated with raspberries. The gel should last for several days covered in the refrigerator.
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