Quick jelly

The doses are for 100 cl of gelatin.

Let soften for 15 minutes the sheets of gelatine in half a bowl of cold water.

Strizzateli and put them in a saucepan with cold water, pepper, a pinch of salt and meat extract and beat with a whisk.

Put pot on very low heat and, always banging, bring to a simmer.

lncoperchiate and let simmer for 5 minutes the jelly, reducing to a minimum the heat.

Gelatin-filtered through a very fine sieve and let cool to room temperature.

Mix finally the marsala and turns well, filtered again and pour into a baking dish that you leave in the refrigerator for about 3 hours.

Once cooled, cut the gelatin into various shapes using special moulds.

Salted gelatine is also a typical element to serve ham, Pate or language.