Fresh Orange Gelatins
Type: Desserts and Baked Goods
This jelly is wonderful served after a rich main course, as it is light, refreshing, and not too sweet
Prep Time: prep 20 mins, plus soaking and chilling
Cooking Time: cook 10 mins
Serves: makes 6 servings
- vegetable oil, for the dessert glasses
- 4 oranges, peeled
- 3 2 / 3 cups fresh or bottled orange juice, as needed
- 2 envelopes plain powdered gelatin
- 1 / 2 cup plain low-fat yogurt, preferably Greek
- Over a glass measuring cup, cut the oranges into segments, catching the juice in the cup. Lightly oil six 1-cup dessert glasses, ramekins, or gelatin molds. Divide three-fourths of the orange segments among the glasses, reserving the rest for garnish. Add enough orange juice to the measuring cup to reach 33/4 cups. Cover and refrigerate the reserved orange segments.
- Pour 1/2 cup of the orange juice in a small heatproof bowl. Sprinkle in the gelatin. Let stand for 5 minutes, until the juice has absorbed the gelatin. Place the bowl in a small frying pan of simmering water. Stir constantly until the gelatin is completely dissolved. Stir about 1/2 cup of the orange juice into the softened gelatin, then mix this back into the measuring cup of juice.
- Divide the gelatin mixture among the dessert cups. Refrigerate for at least 2 hours, or until set.
- Top each serving with yogurt and a few reserved orange segments, and serve chilled.
- prep 20 mins, plus soaking and chilling; cook 10 mins
Grapefruit Gelatins: Substitute 1 or 2 grapefruits, depending on size, for the oranges. Use grapefruit juice or a mixture of grapefruit and orange juice.
Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
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