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GELATINA DI COTOGNE IN BOLI ZUCCHERATI

Adelaide's profile picture
Published in 
LE CONSERVE DI CASA MIA
 · 3 years ago

Le cotogne, pulite bene con un panno, si tagliano in quarti e si toglie il torsolo .
I pezzi con le loro bucce si mettono in un recipiente; si versa abbastanza acqua e si fa cuocere fino a che sono molli, ma non troppo disfatti.
Si versa il tutto in un setaccio posto su una terrina o scodella, si lascia sgocciolare, senza però schiacciare i pezzi.
Nel sugo che si ottiene si pongono altrettante cotogne e si lasciano cuocere fino a che siano molli.
Si torna a versare tutto su di un setaccio e si lascia ancora sgocciolare.
Il sugo si passa in casseruola e si cuoce su fuoco vivo un po', indi si aggiunge lo zucchero in pari peso del succo.
Si mescola bene, si schiuma e si cuoce fino a che cade spesso dal cucchiaio e gelantinifica.
La gelatina così preparata, allorché raffreddata ma non del tutto, si versa in un imbuto di vetro, il cui foro d' uscita si tiene tappato con il dito, si lascia uscire a gocce sopra uno spesso strato di zucchero, così che le gocce si raffreddino nello zucchero dal quale si rivestono, rivoltandole.
Si fanno asciugare e si conservano in vasi.

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