Quick jelly
Instructions
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.
Ingredients and dosing for 4 persons
- 15 leaflets of isinglass
- 100 cl of cold water
- 1 teaspoon of meat extract
- 2 tablespoons of dry marsala wine
- 4 grains pepper
- Salt