Ideale da accompagnare con formaggi stagionati o semplicemente da spalmare su pane e dolci, vi conquisterà per i profumi natalizi che sprigiona.
Perdonate la latitanza di questi giorni ma sono davvero molto occupata e sono assorbita da tante altre attività culinarie.
GELATINA DI VIN BRULÉ
Per 4 barattoli da 200 ml
120 g di zucchero semolato
800 ml di vino rosso
1 litro di succo di arance appena spremute
4 cucchiai di mix di spezie per vin brulè ( cannella, ginepro, anice stellato chiodi di garofano in parti uguali)
scorza di un’arancia grattugiata
640 g di zucchero gelificante (con pectina)
In una pentola scaldate lo zucchero semolato e fate caramellare lentamente.
Non appena il caramello avrà raggiunto un colore ambrato, unite il vino.
Aggiungete il succo d’arancia e le spezie, lasciando in infusione per almeno 5-8 minuti.
Trascorso questo tempo, filtrate il composto con un colino e rimettete il composto filtrato nella pentola, aggiungete lo zucchero gelificante e fate sobbollire per almeno 15-18 minuti.
Fate la prova del piattino, mettete una goccia della gelatina su un piattino di ceramica fredda, se il composto scende a fatica inclinando il piattino, vuol dire che la gelatina è pronta.
Versate il composto in 4 barattoli sterilizzati e caldi e chiudete con l’apposito tappo, capovolgete il barattolo per il sottovuoto.
________________
Rezept auf Deutsch
GLÜHWEINGELÉE
Für 4 Gläser je 200 ml
120 g Zucker
800 ml Rotwein
1 lt Orangensaft
4 EL Glühwein- Gewürzmischung
etwas Orangenschalenabrieb
640 g Gelierzucker
Zucker in einem Topf erhitzen, und langsam karamellisieren lassen.
Sobald das Karamell eine Bernstein-ähnliche Farbe hat, mit Rotwein ablöschen.
Den Orangensaft und die Gewürze zugeben und 5 Min. langsam köchelnd ziehen lassen.
Alles durch ein Sieb gießen und zurück in den Topf füllen.
Gelierzucker hinzugeben und weitere 15-18 Minuten sprudelnd kochen lassen.
Gelierprobe machen.
In 4 Gläser und komplett erkalten lassen.
Una splendida idea! Auguro a te e alla tua famiglia un sereno Natale!
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