A delicious recipe for Easter brunch, the surprise at an afternoon tea or simply delicious on your cracker. Jam made from our own Sorriso pointed peppers.
Soak 5 gelatine leaves in water.
Roast the 7 Sorriso pointed peppers in the oven at 180 degrees for 40 minutes. After this, let them cool down, skin the pointed peppers and remove the seeds.
Mix the lemon juice, ginger syrup and red wine together.
Blend the 5 Sorriso pointed peppers smooth with a blender.
Add the 5 Sorriso pointed peppers to the liquid mass: red wine, lemon juice, and ginger syrup.
Add this mass to a saucepan. Bring the mass to a boil and then add the gelatine leaves. Keep stirring until the gelatine is completely mixed with the mass.
Pour the mass into a deep dish and leave to cool in the freezer.
Cut the 2 remaining Sorriso pointed peppers into small pieces.
When the mass in the freezer is no longer liquid and has become stiff, mix it with the garden into a nice jam mass. Add the olive oil and sliced pepper pieces into the jam. Jam is ready to use!
For a tasty Easter brunch, it's fun to combine with scones and cream. Mix the crème fraiche, mascarpone and vanilla sugar until a mass.
Heat the scones for 5 minutes at 180 degrees in the oven.
After this, cut open the scones, spread with a thick layer of cream. On top, spread the homemade Sorriso red pointed pepper jam!
Garnish with some mint leaves and raisins.
Tip: For longer storage, we recommend keeping the jam chilled in a weck jar.
