Description
Rich citrus flavor jelly, a pleasant shade of pistachio and a delicate honey-cinnamon sauce... the recipe from the magazine "Lisa. Bon appetit."
Ingredients
-
Grapefruit
3 piece
-
Orange
3 piece
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Gelatin
18 g
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Sugar
4 Tbsp
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Liqueur
4 Tbsp
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Cream
200 ml
-
Cinnamon
0.5 tsp
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Honey
2 tsp
-
Pistachios
2 Tbsp
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Chicken egg
2 piece
Cooking
Soak gelatine in cold water. Squeeze juice from grapefruit and oranges (there should be 500 ml). Mix the resulting juice with sugar and Amaretto (I had almond extract - 3 drops)
Rinse with cold water 4 cups of jelly. Spread pistachios on them.
Gelatin to dissolve and add to fruit juice. Jelly pour into molds to cool for at least 2 hours.
Boil the cream with the cinnamon and honey. Beat the egg yolks and with constant stirring to enter in a creamy mass. On low heat, stirring constantly, cook the cream (it should thicken). The sauce cool.
Jelly serve with sauce. You can decorate an orange, chopped pistachios. Bon appetit!!!
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