Gelatin de Rhodian

Fire is a simple recipe and very delicious. I hope very much I delayed posting this recipe and that you will find pomegranates still good to try. You can use it on pancakes, pancakes, biscuits or just for breakfast with bread toast.
When will I return to Italy a few pictures to make more jelly to notice them more consistent.
Ingredient pt ca 300 g gelatine:

• 400 ml of pomegranate juice (about 5-6 medium pomegranate)
• 400 gr zahar
• 1 small lemon (juice only)
• 1 the baton vanilie

Pomegranates are clean and often hard seeds and fill the kitchen after you clean grape juice with grape. Below is a clip which presents a very simple and practical to clean them without trouble. I so I cleaned and finished the job quickly enough.


After I cleaned all the seeds, they extract the juice using a juicer. If we juicer, a blender and then we use the juice strainer.
The amount of sugar should be equal to the juice so if you get 400 ml juice 400 grams sugar use, if we get only 200 ml juice, use only 200 grams sugar.
We pomegranate juice in a saucepan with thick bottom, add sugar, juice of one lemon and a stick of vanilla split lengthwise.
Put in freezer a small plates made for 5 minutes. After the gelatin has boiled 45 minutes, remove dish from congee and let it fall on a drop of jelly. If this form does not lose contact with the cold plate, the gelatin is ready and extinguish the fire.
Remove vanilla stick and pour jelly into hot sterilized jars that turned let them cool on the cover. After you have completely cooled, move them in the pantry.