warm sunny Sunday here in Palermo, the city is quiet, probably most, will be encouraged by organizing a great day trip out of town, we after a good lunch and a walk alleys and narrow streets, we have just tasted the candy-flavored autumn morning in preparation ... we found it good enough to just want to share with you the recipe!
Ingredients
2 pomegranates
2 organic lemons
7 sheets of gelatin
300 gr water 100 gr brown sugar
1 organic apple
1 tablespoon brown sugar cinnamon
Put the gelatin in a bowl full of water and leave "swell."
shelled pomegranates, using a vegetable passes taken liquid obtained from the seeds. Strain the juice of pomegranates and reheat over low heat (do not bring the liquid to a boil) when it is hot, turn off the heat and add the 3 sheets of gelatin previously placed in water. Mix well, so that the gelatin is fully dissolved and amalgamated.
Pour the liquid into the molds that you half-fill (then add the lemon jelly).
Refrigerate for 2 hours.
elapsed time to gel to the pomegranate juice, grated rind of two lemons biological, squeeze and strain the juice.
In a saucepan, add the lemon juice, grated rind, 300 g water, 100 grams of sugar, stir and turn the heat to low.
Dissolve the sugar, stirring with a spoon when it is hot, turn off the heat and add the 4 sheets of gelatin, stirring constantly. Let cool
(it is important that the liquid is not too hot or dissolve the gelatine, we had wait a bit, as you see in the picture, the gelatine is lemon yellow instead of purple ...) , then fill the remainder of the molds in which there is a pomegranate jelly.
Store in refrigerator for 2 hours.
Wash apple, remove core and cut into slices about half a centimeter. Turn on the oven, set the heat to 180 degrees, let heat. Place apple slices in a baking dish, sprinkle with sugar and cinnamon, put to cook for about 15 min.
Bring out the apples from the oven, place it on a plate and let cool ... deformed jellies and store them on a bed of apples with cinnamon.
shelled pomegranates, using a vegetable passes taken liquid obtained from the seeds. Strain the juice of pomegranates and reheat over low heat (do not bring the liquid to a boil) when it is hot, turn off the heat and add the 3 sheets of gelatin previously placed in water. Mix well, so that the gelatin is fully dissolved and amalgamated.
Pour the liquid into the molds that you half-fill (then add the lemon jelly).
Refrigerate for 2 hours.
elapsed time to gel to the pomegranate juice, grated rind of two lemons biological, squeeze and strain the juice.
In a saucepan, add the lemon juice, grated rind, 300 g water, 100 grams of sugar, stir and turn the heat to low.
Dissolve the sugar, stirring with a spoon when it is hot, turn off the heat and add the 4 sheets of gelatin, stirring constantly. Let cool
(it is important that the liquid is not too hot or dissolve the gelatine, we had wait a bit, as you see in the picture, the gelatine is lemon yellow instead of purple ...) , then fill the remainder of the molds in which there is a pomegranate jelly.
Store in refrigerator for 2 hours.
Wash apple, remove core and cut into slices about half a centimeter. Turn on the oven, set the heat to 180 degrees, let heat. Place apple slices in a baking dish, sprinkle with sugar and cinnamon, put to cook for about 15 min.
Bring out the apples from the oven, place it on a plate and let cool ... deformed jellies and store them on a bed of apples with cinnamon.
0 comments:
Post a Comment