Pomegranate or citrus jelly
By Paola
Fruit at the end of a meal has always been a rule in the Pellegrino household for over 140 years. However, when lunch or dinner involves a larger number of people, fruit jelly is offered, as it is much easier to serve and eat, always prepared using seasonal fruit juice. So in October it will be pomegranate jelly, followed by mandarins, oranges or lemons. Fruit jelly serves to ‘clean the mouth’, i.e. prepare the palate for dessert. Don’t forget that we are in Sicily and no lunch or dinner is complete without at least one dessert.
ingredienti for 10/12 people
INGREDIENTS FOR 10/12 PEOPLE
200 g sugar
24 g gelatine
1 litre fresh pomegranate juice (or citrus juice)
Chopped fruit to taste
Whipped cream to taste
preparation
Place the gelatine sheets in cold water and leave them to soften. Meanwhile, squeeze the fresh fruit to obtain one litre of juice and filter it through a sieve. Pour the sugar (the amount of which can be varied according to the ripeness of the fruit) into a small saucepan and add about 200 ml of juice, place over a low heat and stir until the sugar has completely dissolved. Finally, add the remaining juice. Now take the gelatine sheets, squeeze them and place them on the heat using the same saucepan as before and melt them over a low heat. Once melted, add the gelatine to the juice, stir and pour everything into a specific mould for jellies or into a bowl. Refrigerate for at least 2-3 hours. Afterwards, you can turn the mould out onto a serving dish or serve the jelly directly in the bowl, garnishing it with chopped fruit and whipped cream.
Pair with a glass of Uncle Joseph Marsala Superiore Rubino dolce doc 2016
ingredienti for 10/12 people
200 g sugar
24 g gelatine
1 litre fresh pomegranate juice (or citrus juice)
Chopped fruit to taste
Whipped cream to taste
preparation
Place the gelatine sheets in cold water and leave them to soften. Meanwhile, squeeze the fresh fruit to obtain one litre of juice and filter it through a sieve. Pour the sugar (the amount of which can be varied according to the ripeness of the fruit) into a small saucepan and add about 200 ml of juice, place over a low heat and stir until the sugar has completely dissolved. Finally, add the remaining juice. Now take the gelatine sheets, squeeze them and place them on the heat using the same saucepan as before and melt them over a low heat. Once melted, add the gelatine to the juice, stir and pour everything into a specific mould for jellies or into a bowl. Refrigerate for at least 2-3 hours. Afterwards, you can turn the mould out onto a serving dish or serve the jelly directly in the bowl, garnishing it with chopped fruit and whipped cream.
Pair with a glass of Uncle Joseph Marsala Superiore Rubino dolce doc 2016
