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BALSAMIC VINEGAR JELLY - A VERY CONVENIENT WAY SERVE THIS CONDIMENT TO YOUR GUESTS WITH A LITTLE PANACHE.
Small squares or other shapes of gelatinized balsamic vinegar for your guests to add to strawberries, meats or vegetables without having a liquid to "pour on". The not so "tacky" way to present this condiment.
Keep this form of balsamic vinegar in your fridge and it will be available whenever you need to serve it with a little style.
GELATINIZED BALSAMIC VINEGAR
RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©
INGREDIENTS: SERVES AS A REFIGERATED SUPPLY
● 1 cup sweet, fortified wine, like marsala or port (Not the expensive labels)
● 2 cups balsamic vinegar (Not the expensive labels)
● 1 tsp. powdered agar-agar (for gelatinizing)
● Medium-sized saucepan
● Fine strainer
● 9 inch metal pie plate or cake pan
1. Add the wine and balsamic vinegar to a sauce pan, whisking to combine.
2. Bring the wine and balsamic vinegar to a boil, and then whisk in the agar-agar. Continue cooking
the mixture for 35 seconds, then remove the pot from the heat.
3. Pour the mixture through the fine strainer into the cake pan or pie pan. The smaller in diameter
your cake pan, the taller your jellies will be. I like them about ¾ of an inch thick.
4. Put your cake pan into the fridge and let your gelatin set for at least a few hours, though leaving
the pan in the fridge overnight will ensure the jelly is set all the way through.
5. Use a thin paring knife to slice your jelly into squares, then lift them out with a spatula. Alternatively,
loosen the entire sheet of gelatin by simply letting it set out or dipping the bottom of the pan in a
hot water bath for just a few seconds, then sliding the entire sheet out so you can cut your squares
out of it or use
shaped cutters to make other shapes**SEE COOK'S NOTES**.
1. If you are going to use a shape other than a square, make only as many of that shape you will need.
A square of course gives you the maximum number of pieces and other shapes can result in a lot of
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