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Watermelon jelly
Servings:For 6 servings
Ingredients
Watermelon jelly
800 g watermelon, without rind
1 large orange
1/2 l dry champagne
100 g sugar
30 g jelly sheets
Directions
Soak the jelly in cold water. Make balls with the watermelon pulp. Peel the orange and separate the segments. Heat 1/2 l of water in a pan, add the sugar and boil for 10 minutes. Take the pan off the heat and add the drained jelly, melt stirring continuously. Leave to cool, add the champagne and mix. Put the watermelon balls into the bottom of a crown mould and carefully add the champagne jelly. Leave in the fridge for 30 minutes and when the jelly begins to set, decorate the walls of the mould with orange segments. Leave the mould in the fridge for another 3 hours. When serving, put the mould under hot water and turn it out quickly onto a tray to de-mould.

Author:Eduardo Perucho Durán - El Negresco (Javea)

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