Blood Orange Jellies
Here is a recipe using the first of this seasons’ blood oranges from Sicily, they were quite hard to track down and I eventually found them at Michanicou Brothers in Holland Park. Doing a quick online check this morning I see both Waitrose and Ocado now have stock, though both rather oddly seem to be calling them ‘blush oranges’. If you are lucky enough to have a local greengrocer I’m sure they will stock them or be able to get them, otherwise navel oranges will work just as well.
500 mls freshly squeezed blood orange juice – I was able to get this much from 6 tennis ball sized fruit
50 gms caster sugar
5 sheets of leaf gelatine ( I used Costa)
Four individual pudding moulds lightly oiled
Soak the gelatine leaves in cold water for five minutes.
Place the orange juice and sugar in a pan and warm through very gently.
Remove the gelatine leaves from the water squeezing out any excess liquid and add to the juice mixture. Stir until both the sugar and the gelatine are fully dissolved. Remove from the heat.
Strain the mixture through a sieve to remove any pulp and pips and pour into the pudding moulds. Refrigerate until set, this should take no more than four hours.
To serve, dip the moulds in hot water for between 5 and 10 seconds, you’ll see when the jelly loosens.
Invert on to a plate. I garnished it with some very fine shreds of peel cooked until soft in a sugar syrup.
They are best served on the day of making whilst they are pleasingly wobbly on the plate, alternatively if you haven’t got any moulds to hand they would lovely served in a cocktail glass.