No sugar added. No artificial flavor. No additives, preservatives, chemicals or synthetic anything. Clean, naturally sweet-tart, aged, pro-biotic, balsamic condimento gets to strut its stuff in this application. The fruit is merely the supporting cast. My trusty, yet discriminating guinea pigs gave two thumbs up when sampling this glitzy health-food-in-disguise.
Now wrap your mind around this: What if we created a savory version of the dish pictured? How might we go about that using both heart healthy extra virgin olive oil and pro-biotic, aged balsamic condimento together in a cool, quivery concoction?
Allow me to elaborate and take you back in time a bit, to the 1950's when aspic was all the culinary rage. In the 50's your average cocktail party or buffet would not have been complete without some sort of jiggling mound of vegetables or meats encased in a flavored gelatin base. Enough said. Stay tuned for a savory counterpart to the gelee above. But for now, I hope you enjoy the following recipe.
White Cranberry-Pear Balsamic Condimento Gelee with Fruit
2 cups Liquid Gold White Cranberry-Pear Balsamic Condimento + 1/4 cup reserved
2 tablespoons unflavored gelatin
1 cup cut up fresh fruit or small berries such bananas, blueberries, lychee, strawberries, raspberries, oranges kiwi etc.
1 teaspoon Liquid Gold blood orange extra virgin olive oil for greasing the molds
Using the blood orange extra virgin olive oil, grease one large 2 quart, heat resistant casserole/bowl/mold or up to six smaller 6 oz. ramekins, bowls or molds. Arrange the cut up fruit in the mold/s. In a small bowl, sprinkle the gelatin over 1/4 cup of balsamic condimento and allow to sit undisturbed. In a two quart sauce pan over medium heat, bring the remaining balsamic to a simmer. Remove from heat and add the bloomed gelatin. Stir constantly until no granules or sign of gelatin can be seen, and the mixture is completely clear. Pour the warm mixture in to the prepared molds and refrigerate for at least 4 hours or until set.
Recipe by Rachael