This marmalade has a rich flavor with bright citrus notes and a spicy kick of ginger. The dessert pairs wonderfully with cheeses, pâtés, or crispy toast for breakfast.
Ingredients:
-
mandarins - 200 g
-
prosecco - 100 ml
-
sugar - 50 g
-
ground ginger - ½ tsp
-
gelatin - 15 g
-
water (for soaking) - 90 ml
Preparation:
-
Soak the gelatin in cold water for 10–15 minutes.
-
Peel the mandarins and separate them into segments. Blend them with sugar in a blender until smooth.
-
Bring the mixture to a boil. Then add the prosecco and ginger, and cook a little longer to let the alcohol evaporate. Remove the mixture from heat and let it cool slightly.
-
Add the soaked gelatin to the warm mandarin mixture and mix thoroughly.
-
Pour the mixture into molds and place in the refrigerator for a couple of hours until fully set.
-
Once the marmalade has set, carefully remove it from the molds and serve.
