Apple and rice-flour dumplings with Porto jelly
This dish is served with a lot of port wine from Portugal, which is jellied. The apple compote also gives it a very beautiful color.
- Apples: 1/2 piece
- Port wine from Portugal: 200cc
- Sugar: 1 tbsp.
- Water: 50ml
- Lemon juice: 1 tbsp.
- Powdered gelatin: 10g
- Rice-flour (shiratamako):100g
- Water:100ml
- Mint To taste
- Steps
Instructions
Peel apples and cut into 8 equal pieces. Place the port wine in a saucepan and heat until the alcohol has evaporated. When the alcohol has evaporated, add the sugar and apples, cook briefly, remove the apples, and cool in the refrigerator.
Put gelatine powder and 2 tbsp of water (not included) in a heatproof container and heat in a microwave oven at 600 W for 30 seconds.
Knead the rece-flour (shiratamako) by hand while adding water little by little, and when it becomes the consistency of earlobes, boil it in hot water and remove it from the heat with cold water.
Arrange the shiratama dumplings and apple halves in a bowl, and pour the hardened mixture over the dumplings to make a jelly-like texture. Garnish with mint, if desired.
Tips
Port PDO wine from Portugal was first produced out of necessity from Portuguese wines of the Douro region. Due to the severe conditions of travelling by boat to England, winemakers began adding spirits to preserve the quality of the wine and prevent further fermentation. This created the sweet, off-dry beverage now protected in the Duoro region of Portugal. The fortified wine works as a pairing for a wide variety of foods, as a digestif after a decadent meal and as a companion after a long day. Saude!
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