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Vermouth sweets with caramelized almonds and olive oil sweets with cheese

Vermouth sweets with caramelized almonds and olive oil sweets with cheese

We present you a very simple tapa perfect for a family meal for Christmas, Saint Stephen’s Day…

INGREDIENTS

GELATINE:

100ml vermouth

50ml water

50ml sugar

3 gelatine sheets

Caramelized almonds

LEMON SUGAR:

60g sugar

Peel of 1 lemon

ELABORATION

1- Hydrate gelatin sheets for 10 minutes in cold water.

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

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

4- Add the vermouth and whisk for 3 minutes.

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

6- Let cool for 7 hours.

7- Crush sugar with lemon peel.

8- Coat gelatines with sugar to serve.

Products used

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