Vermouth sweets with caramelized almonds and olive oil sweets with cheese

Here you have a sweet “tapa” perfect for special ocasions!

INGREDIENTS

For the jelly:

100 ml vermouth

50 ml water

50ml sugar

3 jelly sheets

Caramelized almonds

Extra Virgin Olive Oil “Neus”

Cheese

Caramelized hazelnuts

LEMON SUGAR:

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.