Francisco Migoya

Manzanilla Sherry Gelée

Preparation info
    • Difficulty

      Easy

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By Francisco Migoya

Published 2008

  • About

Ingredients

  • 25 g / .88 oz gelatin sheets
  • 975 g / 2

Method

  1. Line a half sheet pan with a nonstick rubber mat and a 25 cm / 10 in by 38 cm /