Gelatina di Limone con Croccante ai Pinoli
- Sicilian lemon jelly with caramelised
is one of the recipes that has been provided by
from Italy. Carmelita is involved in running cooking
holidays in Italy and it is well worth visiting
her website - www.cookitaly.com.
the lemon jelly:
125 ml water
grated peel of 1 lemon
ml of fresh lemon juice
8 g leaf gelatine
the caramelised nuts:
100 g pine nuts
1 lemon cut in half horizontally
the peel from one lemon, then squeeze out the
juice form this grated lemon and as many other
lemons as you need to obtain a total of 325
mls of juice. Soak the leaf gelatine in a small
amount of cold water to soften it.
the sugar in the water in a jug as well as you
can. The lemon juice slows down the rate at
which the sugar dissolves so it is best to add
it last. Place the sugar/water mixture in a
saucepan water over low heat and stir till the
sugar is completely dissolved. Now add the lemon
juice to the pan and again stir to blend.
out the leaf gelatine which should now be soft
and very pliable and add it to the pan. It should
dissolve instantly as you stir it in, and as
soon as it has done so take the pan off the
heat as the mixture must not boil.
one large or several small individual jelly
moulds , ideally non stick or else glass which
you lightly brush with sweet almond oil or flavourless
corn oil, to help you un-mould the jelly later.
Place in the fridge to set for several hours
and un-mould just before serving.
make the Croccante, first prepare an oiled marble
slab or large platter on which to spread the
caramelised nuts, and make sure you have your
cut lemon half handy.
the sugar and pine nuts in a heavy bottomed
pan over low heat. Let the sugar melt and bubble,
and at first do not stir but shake the pan gently
to help even out the heat. The stir just enough
to mix the nuts evenly with the melted sugar
that is now starting to colour
the melted sugar and nuts take are a deep gold,
and there is a an distinct aroma of caramelised
nuts, carefully pour the contents of the pan
onto your prepared oiled flat surface, and spread
out into a fairly thin layer.
quickly even out the surface by rubbing with
the lemon half - be careful the mixture is very
hot and will sizzle when the cold lemon hits
the hot surface. Leave to cool and harden, the
lift off large pieces and crack them into jagged
bits with which you will garnish the lemon jelly
just before serving.
can stop your Croccante from hardening nicely,
so on a humid day, try to make it only at the
last minute. Even on dry days, keep it cool
without refrigerating it, as it tends to soften
in the fridge.
avoid un-moulding, place it in pretty stemmed
glasses or glass ice cream dishes or bowls to
set and serve straight from the fridge.