How To make Orange Sauterne Jelly
Ingredients
3 1/2
cup
orange juice, fresh, strained
1 1/2
cup
sauterne, good quality
1
teaspoon
lemon juice, fresh
3 1/4
cup
sugar
1
each
fruit pectin, box, powdered, light
6
each
tarragon, fresh, sprigs
Directions:
Place orange juice, sauterne, and lemon juice in heavy saucepan. Mix together 3/4 cup sugar and the powdered light fruit pectin. Add to wine mixture. Cook over high heat, stirring constantly, until mixture comes to a hard boil. Stir in remaining sugar. Bring to a rolling boil, stirring constantly. Boil for 1 minute. Remove from heat and skim off foam with metal spoon. Immediately pour into hot sterilized jars, add sprigs of tarragon, and vacuum seal (hot water bath method, or can be refrigerated up to 6 weeks).
Servings: makes 6 - 1/2 pint jars
Notes: Sauterne may be replaced by other white wines in this sweet tart jelly. The flavor lends itself for use both as a spread on breads and as a meat glaze. It can also be reheated for use as a dessert sauce on ice cream, sliced oranges, or berries.
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Recette : Foie gras à la gelée de Sauternes
Bonjour à tous, aujourd’hui recettescooking.com vous présente la recette suivante : Foie gras à la gelée de Sauternes
Voici la recette en détail :
Pour 4 personnes
TEMPS TOTAL : 30 min
Préparation : 25 min
Cuisson : 5 min
Ingrédients :
100 g Foie gras de canard
1 pincée 4 épices en poudre
10 cl Sauternes
3 Feuilles de gélatine alimentaire
Etape 1 : Préparez tout d'abord le foie gras. Dans un récipient, assouplissez-le à la fourchette.
Ajoutez le 4 épices et mélangez soigneusement.
Etape 2 : Garnissez des petits moules ronds en silicone à l'aide d'une cuillère.
Tassez pour bien remplir les moules et éviter les bulles d'air. Lissez avec une spatule.
Etape 3 : Préparez la gelée de Sauternes : mettez à tremper les feuilles de gélatine dans de l’eau bien froide pendant au moins 10 min.
Faites chauffer le Sauternes dans une casserole. Lorsque les premières bulles apparaissent, ôtez du feu et ajoutez la gélatine essorée.
Etape 4 : Mélangez et coulez dans des petits moules demi dômes en silicone.
Placez au congélateur pendant 3h minimum. Environ 2h avant l'apéritif, démoulez délicatement les préparations et déposez les cercles de foie gras dans des assiettes.
Etape 5 : Déposez par-dessus les demi-dômes et réservez au frais jusqu'au moment de servir.
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