Grapefruit Jelly with Candied Capicolla Crisp

Feb 13, 2008 by GodsMullet | 1 Comments| Share it:   



1 rating


  • Prep: 3+ hrs.
  • Cook: ~30 mins.
  • Serves: 2

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A cube of sweetened Grapefruit Jelly topped with a Candied Capicolla Crisp, served with an Ancho Chili Coulis.

Grapefruit Jelly

1 Pink Grapefruit (peeled and diced)
3 tbsp Honey
2 tbsp Sugar
1 packet Gelatin
1/4 cup Marsala
Lemon Zest

Soak the grapefruit in the Honey, Sugar, Wine, and Zest for 20 minutes.

(Additional ingredients are listed below in the recipe steps).

Step 1

Bloom the gelatin in a bit of the Marsala and drain. Puree the grapefruit and honey mixture until smooth. Bring a quarter of the mixture to a boil and add the gelatin and whisk until dissolved.


Step 2

Stir the gelatin into the remainder of the grapefruit mixture and pour into a mold or ramekin. Sorry for quality of image. Refrigerate for 4 hours or until set. Cut into cubes.


Step 3

Candied Capicolla Crisp Ingredients: 1 piece Capicolla Oil Confectioners Sugar Fry the Capicolla in a bit of oil until crisp. Dust each side with sugar and fry until carmelized. Ancho Chili Coulis Ingredients: 1 small Ancho Chili (chopped) 1 cup Orange Juice 1/3 cup Brown Sugar pinch Orange Zest pinch Chili Powder Cornstarch Bring the Orange Juice to a boil and rehydrate the Ancho in it. Add the orange zest, chili powder, and brown sugar. Puree, return to a boil, and thicken with a cornstarch slurry.


Step 4

Pour some Ancho Chili Coulis in plate. Add Grapefruit Jelly. Top with Candied Capicolla Crisp.

Now that you have learned how to make grapefruit jelly with candied capicolla crisp, please be sure to view these other fruit recipes. Also, you will love these American recipes.


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1 Comment

user does not have an avatar micha

Mar 08, 2008

Is the capicolla in this recipe referring to the Italian salami?


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