Vermouth sweets with caramelized almonds and olive oil sweets with cheese



100 ml vermouth

50 ml water

50 ml sugar

3 gelatine sheets

Caramelized almonds


60 g sugar

Peel of 1 lemon



Hydrate gelatin sheets for 10 minutes in cold water.

In a saucepan, heat water and sugar and stir non-stop until the sugar melts.

Remove saucepan from heat, put gelatine sheets and whisk until they melt.

Add the vermouth and whisk for 3 minutes.

Put the mix in a baking mold or an ice cube mold and put a caramelized almond in each bonbon.

Let cool for 7 hours.


Crush sugar with lemon peel.

Coat gelatines with sugar to serve.


The procedure to elaborate the olive oil gelatines is the same. Instead of putting in a caramelized almond in the bonbons, put in some cheese or any other kind of candied nut.


Recipe and image from: @laurelylimon

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