Giracchiando on the blogs I follow are impressed by this contest, I signed up without giving any recipe in which I participated, so the blogger who runs I was a bit 'reprimanded and asked if I understood the spirit of the initiative. ... um um I'd understand ... just read the first time that I was undecided on the recipe that best represents me.
talking to my friend suggested to me the Chestnut, the Torcetti I said, but no, there are only arrived a few days ago, Gelee! Already as a child because
tiny little girl were my favorite candy, I could eat a bag in five minutes ... with the greatest joy of my mother of course! I love citrus so I finished the first ones with orange and lemon then I ate the strawberry ones, however, not to hurt no one ate, and ate them all yet, I love candy always, I am scolded by anyone for my goodies in merit.
Years ago a 'friend gave me a compliment and I dedicated this song:
This here is for you and even if there is a much
I just wanted to say was that
here at the end of me.
It is for you that you know
who I'm talking from
and you will like a minute and then you'll forget it.
Why are you alive as you are alive
how much life I've spent
and not ever get back alive and six
alive for that you're always ready, always greedy
always just how you want ....
This here is for you that you can turn off
've never had too much time you have to live
is here for you this for your gluttony
you rub against the world so the world will not you Why are you
viva viva as well as how much life you have infected six
how much life you're living burn alive for that you're nothing
rate, no discounts
only live as you wish ....
This is here for you and is not at all easy
I can not say what you want to laugh while
Why are you alive as you are alive
how much life I've spent
and not get back because you never
alive alive for that you're always ready
greedy
always live as you wish ....
This is here for you always choose
you know, but I have no choice
you I have to write.
Viva L. Ligabue
Ingredients:
200 g of sugar 12 g gelatin
;
3 tablespoons grapefruit juice;
9 tablespoons of lemon juice.
Soak the gelatin in cold water for ten minutes.
Meanwhile, boil the sugar with the two juices, wait for it to completely dissolve the sugar and turn the flame down, then off the heat add the squeezed gelatine and allow it to melt completely.
And here comes the fun part, because I already had a silicone mold for chocolates (strictly never used, but I could not help but buy it) so I thought to exhume silicone from the magazine, once filled I still had a lot not indifferent to the pot of jelly, so I also filled molds in china ... I'm still learning how to get them out without breaking the shell
... So if you do these jellies do it in silicon, you stick all your fingers to remove them but at least you will not have to pray to get off the compound itself. Finally
jellies should be passed in the sugar, do not worry about how to stick the sugar ... it's easy, just above a plate with sugar. For the recipe thank
a girl who made a comment on my blog!
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