Grapefruit Jelly with Candied Capicolla Crisp

Ingredients:

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

Grapefruit Jelly
Ingredients:

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.

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 – 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.