{"id":5555,"date":"2022-05-07T15:58:34","date_gmt":"2022-05-07T13:58:34","guid":{"rendered":"https:\/\/democraticgourmet.com\/?p=5555"},"modified":"2022-05-07T15:58:36","modified_gmt":"2022-05-07T13:58:36","slug":"sicilian-strawberry-jelly-gelo","status":"publish","type":"post","link":"https:\/\/democraticgourmet.com\/it\/sicilian-strawberry-jelly-gelo\/","title":{"rendered":"Gelo Siciliano di fragole"},"content":{"rendered":"<h3 class=\"has-text-align-center wp-block-heading\"><em><em><em><em>Un gelo meraviglioso, perfetto per feste in giardino!<\/em>!<\/em><\/em><\/em><\/h3>\n\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n\n<h5 class=\"wp-block-heading\">ingredienti per 6 porzioni abbondanti (costo totale circa 5\u20ac con prodotti biologici)<\/h5>\n\n\n\n<ul class=\"wp-block-list\"><li>700 g di fragole <\/li><li>56 g di maizena o 44 g di frumina<\/li><li>50 g di zucchero (o di pi\u00f9 secondo il gusto personale e la dolcezza delle fragole)<\/li><li>20 ml di succo di limone <\/li><li>scorza di \u00bd limone<\/li><li>100 ml di acqua<\/li><li>qualche foglie di menta<\/li><li>un pizzico di sale<\/li><\/ul>\n\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n\n<p> Sono un grande fan dei geli Siciliani (anzi, per essere pi\u00f9 precisa, della pasticceria siciliana in generale). In primavera preparo molto spesso il gelo di fragola, che ha un colore rosa opaco e vivido e una cremosit\u00e0, che adoro. <\/p>\n\n\n\n<p>I geli acquisiscono corpo e consistenza con l'aggiunta di un agente addensante. I siciliani utilizzano tradizionalmente l'amido di frumento come addensante che \u00e8 molto resistente alla liquefazione e offre una particolare compattezza.<\/p>\n\n\n\n<p>Si pu\u00f2 invece utilizzare l'amido di mais (maizena), anche se il suo difetto \u00e8 che \u00e8 pi\u00f9 sensibile alla liquefazione, quindi i geli tendono a fuoriuscire dopo due giorni in frigorifero. Pertanto la frumina \u00e8 la scelta migliore.<\/p>\n\n\n\n<p>Normalmente preparo i miei geli in stampini individuali, perch\u00e9 cosi i geli si raffreddano pi\u00f9 presto es sono e pi\u00f9 facili da servire. Ma da tempo volevo fare un gelo grande, usando uno stampo in silicone Bundt. La fragola era perfetta per provarlo. <\/p>\n\n\n\n<p>Per arricchire il sapore della frutta, mi piace usare un po' di succo di limone. \u00c8 qualcosa che faccio con quasi tutte le mie preparazioni di frutta. Inoltre, insieme alle fragole e allo zucchero, mescolo la scorza di 1\/4 di limone, per aggiungere un po' di complessit\u00e0 al gusto. Aggiungo anche delle foglie di menta \u2013 un ottimo abbinamento alle fragole \u2013 per dare un po' di piccantezza al gusto.<\/p>\n\n\n\n<p>Quindi, iniziamo mescolando lo zucchero con la scorza di limone. Mettiamo da parte per circa mezz'ora in modo che lo zucchero assorba gli oli del limone.<\/p>\n\n\n\n<p>Nel frattempo laviamo le fragole e togliamo i loro gambi. Mettiamo le fragole, la miscela di zucchero\/scorza e succo di limone in un frullatore e le facciamo una purea. Assaggiamo la purea per controllarne la dolcezza. Se non \u00e8 abbastanza dolce, aggiungiamo zucchero per regolarlo al nostro gusto e mescoliamo ancora un po'. Passiamo la purea a un colatore (non molto fino) e raccogliamo una purea liquida. Abbiamo bisogno di 500 g di questa purea.<\/p>\n\n\n\n<p>Mettiamo la purea di fragole insieme alle foglie di menta in una casseruola e portiamo a bollore. Non appena il composto di fragole inizia a bollire, togliamo la padella dal fuoco, copriamo con pellicola e la lasciamo per circa 10-15 min. <\/p>\n\n\n\n<p>Nel frattempo, in una ciotola a bagnomaria, setacciamo l'amido e lo diluiamo con l'acqua. Scoliamo la purea di fragole per eliminare le foglie di menta e la versiamo lentamente nella ciotola con l'amido diluito, sbattendo bene con la frusta per incorporare. <\/p>\n\n\n\n<p>Mettiamo la ciotola a bagnomaria, riempita a met\u00e0 con acqua leggermente bollente (il fondo della ciotola non deve toccare l'acqua) e la cuociamo mescolando continuamente con una frusta, fino a quando si addensa.<\/p>\n\n\n\n<p>Togliamo la ciotola dal bagnomaria e continuiamo a sbattere ancora un po', quindi trasferiamo in uno stampo grande, come ho fatto io, oppure in bicchieri individuali, piatti fondi o stampini per budini.<\/p>\n\n\n\n<p>We remove the bowl from the double boiler and we continue whisking a little more to let it cool a bit, then we transfer to a large mold, as I did, or to individual glasses, deep dishes, ramekins, or pudding molds. <\/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>Sformiamo, decoriamo con fragole fresche e serviamo freddo.<\/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\/12\/Gelo-di-fragola-1-1024x683.jpg\" alt=\"\" class=\"wp-image-5559\" srcset=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/12\/Gelo-di-fragola-1-1024x683.jpg 1024w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/12\/Gelo-di-fragola-1-600x400.jpg 600w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/12\/Gelo-di-fragola-1-300x200.jpg 300w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/12\/Gelo-di-fragola-1-768x512.jpg 768w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/12\/Gelo-di-fragola-1-1536x1024.jpg 1536w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/12\/Gelo-di-fragola-1-18x12.jpg 18w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/12\/Gelo-di-fragola-1-1200x800.jpg 1200w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/12\/Gelo-di-fragola-1-1568x1045.jpg 1568w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/12\/Gelo-di-fragola-1.jpg 1773w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>","protected":false},"excerpt":{"rendered":"<p>A colorful berry jelly, perfect for sunny garden parties! ingredients for 6 servings (total cost about 5\u20ac with organic products) 700 g strawberries 56 g&#8230;<\/p>\n<div class=\"more-link-wrapper\"><a class=\"more-link\" href=\"https:\/\/democraticgourmet.com\/it\/sicilian-strawberry-jelly-gelo\/\">Continue reading<span class=\"screen-reader-text\">Gelo Siciliano di fragole<\/span><\/a><\/div>","protected":false},"author":3,"featured_media":5560,"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":[1414,1413,1332,631,1274,490,1346,1442,521,1441],"class_list":["post-5555","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts","tag-cornstarch","tag-gelo","tag-jelly","tag-lemon","tag-maizena","tag-peppermint","tag-sicily","tag-strawberry","tag-sugar","tag-wheat-starch","entry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.1.1 - 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