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welcome to italian cuisine at home today we prepare the grapes
gelatin; fresh grape, apples, lemons, sugar, vanilla sugar
gelatin leaves
for more safety pectin
all our fruits must be biological products because
we'll use also the peels, soak gelatin leaves
and melt them
pick grapes off after rinsing and put into the pot
where we make the first cooking
add also lemon peel
only the yellow part, for a good flavor
of one of the two lemons
from apples
remove only the seeds
they are used as natural pectin like the lemon
juice
and lemonn peel, they are natural thickeners
and of course flavor our gelatin
press also
lemons
into the pot
using a whisk reduce a little the volume
making place for all the grapes
add both sugars to the gelatin
and for more safety the pectin
keep the whisk near, as we will use it again
as soon as the apples
and also the grapes peels will be softened ,
so we try to preserve as more as possible
the fruits properties
in the meantime I have sterilized the pots and kept them hot so when we will pour
the hot gelatin inside there will not be the risk them to breack
as soon as you see
the gelatin
starting to boil
add the gelatin leaves or if you find and prefer the
agar agar
certainly more healthy but much more expensive
as always each jelly must be cooked at high heat
and pay attention it not goes out from the pot when boiling
and not makes too much foam
let boil our grapes gelatin for 3 minutes
filter paying attention not to burn
the grapes gelatin is still hot
the grapes seeds are a natural antibiotic, but nobody
like
to eat them with gelatin
as soon as we see very few grapes juice in the pot
take the remaining part from the sieve
and whisk again, otherwise
we will waste too much product
heat again the grapes gelatin
which, as you can see, now is transparent
and make it dense as for a jelly
that is until you see one drop
on a little dish the right consistence in this manner
blow on it a little
no it is always rather liquid
now is perfect, as you can see
I let it cool for 10 minutes for avoiding the risk
of a seriuos burning of my hands
start by filling the pots paying attention you not to burn
it is not impossible
seal well the pots and boil them
again, in this manner by boiling for 1/4 of hour/20 minutes
we will make
the vacuum enabling you to store the gelatin for long time
as soon as the pots have boiled put them cooling up to down
this will make the vacuum , so you have the grapes gelatin ready
for cooking cakes
or to be served with cheese