Golden grapefruit jelly shreds "

Peel the grapefruit, weighed the fruit and cut it into small pieces; put it in a saucepan and, for each 500 g fruit, add one litre of water.

Bring to a boil and let boil until fruit pieces have melted.

Filtered by squeezing all the juice content; put the juice in a saucepan from the bottom quite often and add 350 g.

of sugar per 500 g of fruit weighing.

Boil, stirring occasionally with a wooden spoon and possibly eliminating the foam that forms on the surface.

To know for sure when the gelatin has reached the point of cooking can do this test: from time to time raised the spoon of cut, if the syrup will slip away in rapid drops gelatine is not yet ready, but when you wrap the spoon syrup like a veil and will form a single elastic drop, gelatine is ready.

At the end of the boiling process, you add some syrup into very thin slices, almost transparent skin, which are simmered separately.

In this case, as always when you must use the citrus peel, you should clean it thoroughly.

The skin used in shreds ' golden ' (Golden shards) must be only the outermost, without the white part; You should keep it in mind before Peel citrus.

Gilded splinters are then added to the syrup already almost to the point of condensation you need why not float or sink in it, but remain suspended in midair.

Let cool and then store it jelly in glass jars clean and dry (possibly put them in the oven for a moment); Let deposit and still cool, then cover with a disc of greaseproof paper moistened with spirit of wine and close the jar.