INGREDIENTS
350 g Water
6 g Gellan Gum
2 g Salt
3 g Glicemul
150 g Olive oil
ELABORATION
Combine together the wáter with the gellan gum, salt and glicemul
Heat until boiling point
Remove from the heat and let cool until 80ºC
Add little by little the olive oil stirring constantly
Put in moulds and let to set
