Olive oil marmalade, at first glance, is a strange dish that you can try in a restaurant out of curiosity, but for ordinary people the recipe is too exotic and it is not clear where to put it.
In fact, olive oil gummy candies are a dessert, a snack, and a spread, depending on your desires.
You can sprinkle them with powdered sugar and serve them with tea or a cup of morning espresso. Or season with sea salt and freshly ground pepper, add to a salad and serve with a cheese platter.
Or introduce a marmalade layer of olive oil, for example, into a dark chocolate sponge cake – and immediately raise ordinary home cooking to gastronomic heights.
The taste of olive oil, if it is, of course, good, first and fresh pressed, is multifaceted. And all its nuances will be felt in the marmalade: light fruitiness, and the aroma of freshly cut grass or fragrant hay lying in the sun.
Ingredients:
- 100 ml olive oil
- 100 grams of sugar
- 10 grams of gelatin in plates
- lemon
How to cook:
- Soak gelatin in cold water.
2. Boil syrup from 50 ml of water and 100 grams of sugar, then cool it to 70 degrees.1
The main thing when cooking syrup is not to stir it until the sugar has dissolved, otherwise the syrup will separate into water and sugar flakes.
Oh, and get a caramel thermometer: there is no more accurate way to measure the temperature of the syrup, it is important not only for this recipe, but also when you prepare caramel decorations for a cake and even make jam.
3. Using a fine grater, remove the zest from the lemon and squeeze out the juice.
4. Now, having prepared all the ingredients separately, we begin to actually assemble the marmalade. First of all, pour the syrup into the blender bowl and blend until perfectly smooth.
5. Without ceasing to beat, gradually pour in 100 ml of olive oil in a thin stream. The syrup and oil should become a homogeneous emulsion.
6. Without removing your hand from the blender button, pour in lemon juice in a thin stream and mix until smooth.
7. Squeeze the gelatin from the water, transfer it to a saucepan and melt over low heat (you can also use it in the microwave, putting the gelatin in the oven for 30 seconds). Add gelatin to the butter and syrup, also without stopping the blender.
8. Pour the zest into the resulting mass.
9. Now the resulting mixture needs to be poured into ice molds or cupcake molds, whatever you have on hand to give the marmalade its shape. Place the marmalade in the refrigerator until it hardens.
Ready-made candies are delicious added to salads instead of dressing, eaten with black bread or served with cheese.
