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Here you have a sweet “tapa” perfect for special ocasions!
For the jelly:
100 ml vermouth
50 ml water
3 jelly sheets
Extra Virgin Olive Oil “Neus”
60 g of sugar
the skin of lemon
1- Leave the gelatin sheets for 10 minutes in cold water.
2- In a saucepan, heat water and sugar and stir it until the sugar melts.
3- Pure it in an ice cube mold and put a caramelized almond in each jelly.
6- Let cool for 7 hours.
7- Crush sugar with the skin of the lemon.
8- Cover the jellies with sugar to serve.
9- Decorate the red pepper.