For the gelatine, boil the wine briefly with the sugar and ginger before using it, to evaporate the alcohol. Remove the ginger. You can add the gelatine to the hot wine; mix it carefully and then add the fruit juice. Pour the gelatine into a container, choosing one large enough so that it forms a layer 1 or 2 cm thick. Place it in the fridge to set.
After a few hours, once the gelatine has set, you can compose the dish to be brought to the table.
Turn out the gelatine and cut it into squares, which you will then arrange on a plate next to the carne salada.
For the carne salada, place it on a plate and drizzle with a few spoonfuls of vinaigrette made with extra-virgin olive oil and lemon juice.
Carne Salada (cured beef) with red wine gelatine
Ingredients
- Sheet or powdered gelatine
- 250 ml red wine
- 250 g dark fruit juice (black grape juice, cherry juice or cranberry juice of your choice)
- 50 g sugar
- fresh ginger (optional)
- Sliced carne salada
- extra-virgin olive oil
- lemon juice
preparation
