Oil (for greasing)
1/3 cup water (80 ml)
1 envelope of unflavored gelatin, colorless (12 g)
1 cup dry sherry wine (240 ml)
1 cup orange juice (240 ml)
1/3 cup sugar (60 g)
1 cup dried mango, cut into small pieces (100 g)
1 tablespoon chopped parsley
For the sauce
1/2 cup sugar (90 g)
1 cup blackcurrant jam (160 g)
1 cup water (240 ml)
Rind of 1 lime, without the white part, cut into strips
Oil (for greasing)
1/3 cup water (80 ml)
1 envelope of unflavored gelatin, colorless (12 g)
1 cup dry sherry wine (240 ml)
1 cup orange juice (240 ml)
1/3 cup sugar (60 g)
1 cup dried mango, cut into small pieces (100 g)
1 tablespoon chopped parsley
For the sauce
1/2 cup sugar (90 g)
1 cup blackcurrant jam (160 g)
1 cup water (240 ml)
Rind of 1 lime, without the white part, cut into strips
Grease six molds with oil that can hold 1/2 cup of water (120 ml). Reserve
In a small bowl, combine the water and gelatin, stirring with a spoon
Let it hydrate for about 5 minutes
Put it on medium heat in a bain-marie and let the gelatin dissolve, stirring occasionally with a wooden spoon (approximately 3 minutes)
Remove from heat
Add the wine, orange juice, and sugar and mix well to dissolve the sugar
Add the mango and parsley and stir again
Distribute among the prepared molds, cover with plastic wrap and refrigerate until firm (about 1 hour)
Prepare the sauce: in a medium pot, combine all ingredients
Bring to a boil, stirring constantly with a wooden spoon
Reduce heat to low and let simmer for about 10 minutes
Let it cool
Unmold the gelatins into six plates and, around them, distribute the sauce
Serve immediately
295 calories per serving
Obs.: If you prefer, prepare the gelatin and sauce the day before
Cover separately with plastic wrap and refrigerate
Assemble the dish at the time of serving.
