Olive oil (for greasing)
1/3 cup of water (80 ml)
1 envelope of unsalted gelatin, colorless (12 g)
1 cup of dry red wine (240 ml)
1 cup of orange juice (240 ml)
1/3 cup of sugar (60 g)
1 cup of dried mango, cut into small pieces (100 g)
1 tablespoon of chopped parsley
For the sauce
1/2 cup of sugar (90 g)
1 cup of black currants (160 g)
1 cup of water (240 ml)
Rind of 1 lime, without the white part, cut into strips
Olive oil (for greasing)
1/3 cup of water (80 ml)
1 envelope of unsalted gelatin, colorless (12 g)
1 cup of dry red wine (240 ml)
1 cup of orange juice (240 ml)
1/3 cup of sugar (60 g)
1 cup of dried mango, cut into small pieces (100 g)
1 tablespoon of chopped parsley
For the sauce
1/2 cup of sugar (90 g)
1 cup of black currants (160 g)
1 cup of water (240 ml)
Rind of 1 lime, without the white part, cut into strips
Grease six molds with olive oil each capable of holding 1/2 cup of water (120 ml). Reserve
In a small bowl, combine the water and gelatin, stirring with a fork
Let it hydrate for about 5 minutes
Place over medium heat in a bain-marie and let the gelatin dissolve, stirring occasionally with a wooden spoon (approximately 3 minutes)
Remove from the heat
Add the wine, orange juice, and sugar and mix well to dissolve the sugar
Add the dried mango and parsley and stir again
Distribute among the prepared molds, cover with plastic wrap and reserve in the refrigerator until firm (about 1 hour)
Prepare the sauce: in a medium pan, combine all the ingredients, bring to a boil and let simmer, stirring constantly with a wooden spoon
Reduce heat to low, stop stirring and let simmer gently until the glaze is well reduced (about 10 minutes)
Let it cool
Unmold the gelatin into six plates and around each plate, distribute the sauce
Serve immediately
295 calories per serving
Note: If preferred, prepare the gelatin and sauce a day ahead
Cover separately with plastic wrap and reserve in the refrigerator
Assemble the dish at the time of serving.
