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Per circa ½ l di sciroppo
3 melagrane
Zucchero
½ limone
Sbucciare e sgranare le melagrane facendo attenzio-
ne di eliminare la pelle interna che è amara.
Passare i grani nella centrifuga.
Mescolare un volume di succo di melagrana con lo
stesso volume di zucchero in una piccola pentola con
fondo spesso. Portare a ebollizione mescolando bene
fino allo scioglimento completo dello zucchero.
Ridurre per circa 10 minuti mescolando di tanto in
tanto.
Lasciar raffreddare un po’ e quindi aggiungere 1
cucchiaino di limone, versare quindi lo sciroppo in
una bottiglia di vetro chiusa ermeticamente. Si
conserva per un mese in frigorifero.
Scegliere melagrane ben mature e pesanti.
Sciroppo di granatina
Preparazione: 15 min. • Cottura: 15 min.
Per 4 persone
1 grosso pompelmo
125 g di zucchero semolato
3 grosse uova
4 cucchiaini di zucchero
di canna
1 cucchiaio raso di Maizena
Spremere il pompelmo e versare 30 cl di succo in un
pentolino con lo zucchero.
Riscaldare 10 minuti a fuoco lento, mescolare e las-
ciar intiepidire.
In una ciotola, sbattere con la frusta le uova intere
con la Maizena
Incorporare il succo di pompelmo tiepido senza
smettere di mescolare e quindi versare in 4 stampini
rotondi.
Far cuocere le creme 30 minuti a bagnomaria o in
un cuoci vapore. Far raffreddare.
Spolverare le creme con lo zucchero di canna e met-
terle almeno 1ora in frigorifero. Servire ben fresche.
Piccole creme al pompelmo
Preparazione: 10 min. • Riposo: 1 ora • Cottura: 1° min. + 30 min.
152
INVERNO
153


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