Orange jelly baskets

Orange jelly baskets

By
From
Encyclopedia of Food and Cookery
Makes
12-16

Ingredients

Quantity Ingredient
6-9 large oranges
3-4 lemons
500ml water
220g sugar
2 oranges, thinly zested
3 tablespoons powdered gelatine
12-16 thin strips angelica, 13 cm long

Method

  1. Halve oranges and lemons, scoop out flesh and press it through a sieve, or put in a blender, to remove juice. Gently press orange skins to flatten their bases so that the halves will sit flat.
  2. Put water, sugar, orange zest and gelatine in a saucepan and stir over gentle heat until sugar and gelatine are dissolved. Cover, remove from heat, and set aside for 10 minutes. Strain through a fine nylon sieve and add strained orange and lemon juice.
  3. When cool, pour into prepared orange skins and leave to set. Dip strips of angelica into boiling water to make them pliable and bend each into a half circle. Before serving, fix angelica handles over jellies.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again