Thursday, 21 May 2015

Uma sobremesa nova cada dia

"I don´t think you ready for this jelly"

Wouldn´t it be lovely to create a new pudding every day.Unfortunately, some puddings do not allow us this indulgence due to the time it takes to prepare them. Jelly is not one of these.So simple to make, this is just the kind of pudding that brings a smile to your cheeks in hot sultry weather.My favourite childhood pud has just been given an adult makeover.Correct me if I am wrong, but I hardly think Nespera (loquat  )is what a child is anticipating when you tell them you are making a fruit jelly.Alongside blancmange, jelly became the  darling of the Anglo Saxon tea table,while in America it became known by a prolific brand name Jello.More recently the word jelly has attained a more salacious and metaphoric reputation on the back of the the hip hop generation, in particular Destiny´s child´s hit "Bootylicious"  To cut a long story short, nothing could be simpler than making a home made fruit jelly. 
Nespera and orange jelly
800 g de nêsperas - 800 g of loquats
100 g de açúcar - 100 g sugar  
600ml de água - 600ml of orange juice 

6 folhas de gelatina neutra - 6 leaves of gelatin 

Wash the nesperas. Cut them in half lengthwise and remove pits.Place the nespera halves in a pan, along with the sugar and orange juice.Cover with a lid and bring to boil. Cook over medium-low heat for 15-20 minutes.Remove from the heat Soak the 5 sheets of gelatine in cold water.Squeeze well and add to the cooked nesperas while still hot.Make sure the gelatine is completely dissolved.Remove the nesperas from the pan and set aside to cool.Allow the jelly in the pan to cool also.Pour a third of the jelly into a jelly mould,put in the fridge until set.Tip in the cooled nesperas and pour the rest of the jelly mixture into the mould.Return to the fridge until fully set and ready to serve.Alternatively skip the penultimate stage and divide the jelly between  individual glasses or sundae dishes.When starting to set, place a nespera on the top of each.


No comments:

Post a Comment