Blood Orange Gelatin (Gelatina Di Sanguinelli) Recipe - Cooking Index
Blood Orange Gelatin (Gelatina Di Sanguinelli) Recipe - Cooking Index
| 6 1/2 cups | 1540ml | Fresh orange juice - from |
| Blood oranges | ||
| 3 | Unflavored gelatin - 7g each | |
| 2 1/2 cups | 495g / 17oz | Sugar |
Strain the juice through a double layer of rinsed cheesecloth or a paper coffee filter. Soften the gelatin in 3 cups of the juice.
Bring the remaining 3-1/2 cups of juice to a boil in a saucepan. Add the sugar and stir to dissolve. Remove from the heat as soon as it dissolves and stir inthe juice with the gelatin. Pour into a pretty glass bowl and allow to cool. Cover with plastic wrap and refrigerate overnight.
Before serving, score deeply in a pattern of squares or diamonds. That way the gelatin stays pretty after you serve the first portions.
Blood oranges become abundant in March and April. The juice makes this gelatin a beautiful red color, like strawerries. The recipe is written for quantity because it is such a great party dessert and it always creates a sensation. The gelatin can be made with other kinds of citrus juice. --
from Anna Tasca Lanza, The Flavors of Sicily (1996: ISBN 0-517-70079-4; Clarkson Potter, Pub.).
Source:
Anna Tasca Lanza (1996)
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.