Citrus Jelly and Ginger
Servings: for 4 people
Preparation time: 40minutes + cooling
Difficulty: medium
Ingredients:
- 60 g fresh ginger root
- isinglass (sheet gelatine) g 8
- a grapefruit
- a mandarin
- an orange
- granulated sugar
- fresh mint
- orange, grapefruit, mandarin juice in all 600 g
Preparation:
- Add 8 peeled and chopped grapefruit wedges to the citrus fruit juice, then add the juice of half the ginger, obtained with a garlic press, and 3 teaspoons of sugar.
- Put the isinglass to soften in cold water, then squeeze it well and let it dissolve in the juice you have just warmed up. Fill 16 small single-portion molds and put them in the fridge to set for about an hour.
- Peel another 8 grapefruit, 8 mandarin and 8 orange wedges, removing the seeds, and cut the remaining ginger into strips (julienned).
- Unmold the dessert into individual plates and serve immediately, completed with the citrus fruits, the ginger julienne and mint leaves.
Recommended wine The presence of citrus fruits makes wine pairing inadvisable.
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