{"id":5231,"date":"2022-11-02T12:36:44","date_gmt":"2022-11-02T11:36:44","guid":{"rendered":"https:\/\/democraticgourmet.com\/?p=5231"},"modified":"2022-11-02T15:58:19","modified_gmt":"2022-11-02T14:58:19","slug":"sicilian-lemon-gelo-with-julienne-lemon-peels","status":"publish","type":"post","link":"https:\/\/democraticgourmet.com\/it\/sicilian-lemon-gelo-with-julienne-lemon-peels\/","title":{"rendered":"Gelo siciliano con scorze di limone"},"content":{"rendered":"<h3 class=\"has-text-align-center wp-block-heading\"><em><em><em><em>Un gelo fresco e profumato, il dolce perfetto per concludere un pranzo di pesce!<\/em>!<\/em><\/em><\/em><\/h3>\n\n\n\n<hr class=\"wp-block-separator has-css-opacity\"\/>\n\n\n\n<h5 class=\"wp-block-heading\">ingredienti per 6 porzioni abbondanti (costo totale circa 2\u20ac con prodotti biologici)<\/h5>\n\n\n\n<ul class=\"wp-block-list\">\n<li>600 ml di acqua minerale o filtrata<\/li>\n\n\n\n<li>bucce di 3 limoni<\/li>\n\n\n\n<li>60 ml di succo di limone<\/li>\n\n\n\n<li>165 g di zucchero<\/li>\n\n\n\n<li>53 g di amido di mais (maizena) o 46 g di amido di frumento (frumina)<\/li>\n\n\n\n<li>un pizzico di sale<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-css-opacity\"\/>\n\n\n\n<p>Il protagonista dei geli siciliani, secondo me, \u00e8 quello al limone! La consistenza vellutata di questo capolavoro non \u00e8 affatto paragonabile agli sgradevoli sorbetti pieni di cristalli, che solitamente vengono serviti dopo un pasto a base di pesce.<\/p>\n\n\n\n<p>L'ingrediente principale di questo dolce \u00e8 la buccia del limone che viene infusa nell'acqua. Meglio quindi utilizzare limoni biologici e davvero profumati!<\/p>\n\n\n\n<p>Per fare il gelo, iniziamo sbucciando finemente la parte gialla esterna dei limoni. In un barattolo di vetro mettiamo l'acqua insieme alle bucce di limone e le lasciamo in infusione per una notte in frigorifero. <\/p>\n\n\n\n<p>La mattina dopo scoliamo le bucce e teniamo l'acqua in infusione per il gelo. Spremiamo abbastanza limoni per ottenere 60 ml di succo filtrato e lo mescoliamo con l'acqua infusa. \u00c8 meglio spremere il succo di limone qualche ora prima. I suoi aromi si intensificheranno in questo modo. <\/p>\n\n\n\n<p>In una ciotola adatta a bagnomaria setacciamo l'amido (per maggiori dettagli su quale amido usare e perch\u00e9, andate alla sezione \u201c<a href=\"https:\/\/democraticgourmet.com\/it\/sicilian-strawberry-jelly-gelo\/\" target=\"_blank\" rel=\"noreferrer noopener\">Gelo Siciliano di fragole<\/a>\u201c) e lo diluiamo con la miscela di acqua e succo di limone. <\/p>\n\n\n\n<p>Mettiamo la ciotola sopra una pentola, riempita a met\u00e0 con acqua leggermente bollente (il fondo della ciotola non deve toccare l'acqua) e cuociamo a fuoco medio, mescolando continuamente con una frusta. Quando la preparazione inizia a gelificare, aggiungiamo lo zucchero e continuiamo a mescolare, finch\u00e9 finiamo con un risultato liscio e vellutato.<\/p>\n\n\n\n<p>Togliamo dalla pentola la ciotola con il gelo e gustiamo per controllarne la dolcezza. Se non \u00e8 abbastanza dolce, iniziamo ad aggiungere zucchero a velo (si scioglie pi\u00f9 facilmente) a poco a poco e ad assaggiare, fino a raggiungere la dolcezza desiderata. Tenete presente, tuttavia, che quando il gelo si raffredda, risulter\u00e0 pi\u00f9 dolce. <\/p>\n\n\n\n<p>Continuiamo a sbattere ancora per farlo raffreddare un po', poi lo trasferiamo in bicchieri individuali, piatti fondi o stampini da budino. <\/p>\n\n\n\n<p>Lasciamo raffreddare a temperatura ambiente, poi copriamo con pellicola e conserviamo in frigorifero fino al momento di servire. \u00c8 meglio consumarlo il giorno successivo, poich\u00e9 la procedura di gelificazione continua fino a quando la gelatina si raffreddi completamente.<\/p>\n\n\n\n<p>Decoriamo con le scorze di limone tagliate a julienne. Potete vedere come le preparare, leggendo il nostro articolo relativo <a href=\"https:\/\/democraticgourmet.com\/it\/no-waste-candied-citrus-fruit-peels-fast-version\/\" target=\"_blank\" rel=\"noreferrer noopener\">\u201c<\/a>\u201c<a href=\"https:\/\/democraticgourmet.com\/it\/no-waste-candied-citrus-fruit-peels-fast-version\/\" target=\"_blank\" rel=\"noreferrer noopener\">Scorze di agrumi candite \u201cno spreco\u201d \u2013 versione rapida<\/a>\u201c. Prima di servire, tagliamo le scorze a julliene, le disponiamo sui geli e serviamo i geli molto  freddi. <\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Gelo-di-limone-21-1024x683.jpg\" alt=\"\" class=\"wp-image-5233\" srcset=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Gelo-di-limone-21-1024x683.jpg 1024w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Gelo-di-limone-21-600x400.jpg 600w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Gelo-di-limone-21-300x200.jpg 300w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Gelo-di-limone-21-768x512.jpg 768w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Gelo-di-limone-21-1536x1024.jpg 1536w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Gelo-di-limone-21-18x12.jpg 18w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Gelo-di-limone-21-1200x800.jpg 1200w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Gelo-di-limone-21-1568x1045.jpg 1568w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Gelo-di-limone-21.jpg 1773w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>","protected":false},"excerpt":{"rendered":"<p>A fresh and fragrant jelly, the perfect dessert to finish a fish course! ingredients for about 6 servings (total cost about 2 \u20ac with organic&#8230;<\/p>\n<div class=\"more-link-wrapper\"><a class=\"more-link\" href=\"https:\/\/democraticgourmet.com\/it\/sicilian-lemon-gelo-with-julienne-lemon-peels\/\">Continue reading<span class=\"screen-reader-text\">Gelo siciliano con scorze di limone<\/span><\/a><\/div>","protected":false},"author":3,"featured_media":5235,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[517],"tags":[1414,1413,1332,631,1902,1274,521,1901],"class_list":["post-5231","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts","tag-cornstarch","tag-gelo","tag-jelly","tag-lemon","tag-lemon-peels-in-syrup","tag-maizena","tag-sugar","tag-syruped-lemon-rinds","entry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.1.1 - 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