Grapefruit Jelly with Candied Capicolla Crisp
Feb 13, 2008 by GodsMullet | 1 Comments
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.
(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.
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1 Comment
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Is the capicolla in this recipe referring to the Italian salami?
Thanks