1 lt orange juice, strained of pulp
1 cup castor sugar
8 gelatin leaves or 2 tbsp powdered gelatin dissolved in 200ml warm water
1 tsp orange-blossom water
Method
Bring orange juice to the boil and simmer for three to four minutes, skimming as necessary. Strain into a measuring jug and measure 750 millilitres of juice. Add some water if juice has reduced too much.
Return to a clean saucepan and add sugar. Stir to dissolve and warm gently.
Soften gelatin leaves in cold water and, after squeezing out excess water, stir through juice, or add dissolved powdered gelatin to juice and combine well. Add orange-blossom water.
Pass through a fine strainer into a lightly greased jelly mould and chill in the fridge until set. Remove from mould on to a plate. Serve with custard, cream or ice-cream.
Return to a clean saucepan and add sugar. Stir to dissolve and warm gently.
Soften gelatin leaves in cold water and, after squeezing out excess water, stir through juice, or add dissolved powdered gelatin to juice and combine well. Add orange-blossom water.
Pass through a fine strainer into a lightly greased jelly mould and chill in the fridge until set. Remove from mould on to a plate. Serve with custard, cream or ice-cream.
No comments:
Post a Comment