Blood Orange and Rosemary Jelly

Name: Blood Orange and Rosemary Jelly
Prep time: 10 min
Cook time: 4 min
Total time: 14 min
Yield: 4 serving(s)
Ingredients: 600 ml fresh blood orange juice; 100 g caster sugar; 3 rosemary sprigs; 3 1/2 sheets unflavored gelatin; 1 teaspoon sunflower oil

Submitted by lindseylcw

"From 'A Year in my Kitchen' by Skye Gyngell a lovely light palate cleansing jelly as it should be . . . wobbly, cool and not too sweet. Winter's bounty at it's best. You will need about 10 oranges to obtain the amount of juice needed."

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Ready In:: 14mins
Ingredients:: 5
Serves:: 4

ingredients

600 ml fresh blood orange juice
100 g caster sugar
3 rosemary sprigs
3 ¹⁄₂ sheets unflavored gelatin
1 teaspoon sunflower oil

directions

Put the juice and sugar into a saucepan. Lightly bruise the rosemary with the handle of a knife and add to the saucepan.
Immerse the gelatin sheets in a bowl of cold water and leave to soften for about 5 minutes.
Place the pan over a gentle heat to dissolve the sugar, when completely dissolved and the juice just comes to the boil, take off the heat.
Remove the gelatin from the water and squeeze to remove excess liquid then add to the hot orange juice and stir to dissolve. Strain through a sieve into a bowl to remove any bits and the rosemary.
Lightly oil 4 individual pudding bowls and pour in the jelly. Allow to cool completely then place in the fridge to set - this will only take 1 to 2 hours.
Preferably serve on the day of making or they will set too hard.
To serve place a slice of blood orange on each plate and squeeze over a little more juice, top with jelly and serve immediately. (To unmould jelly dip the base of the mould into hot water).

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RECIPE SUBMITTED BY

lindseylcw

Hello, thought I should update this page a wee bit now we have a new furbaby called Bismila as well as our beloved Maddie who is the star of the photo. I live with my husband Keir in the North East of Scotland between Inverness and Aberdeen, it is very beautiful here. My DH is a keen salmon fisherman and is in the right place to do this! I ran my own pubs and restaurants for many years until arthritis made catering just too much for me, I am 'semi' retired now and can't seem to drag myself away from this site. I have met some wonderful people here and made good friends for which I am eternally grateful. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg" border="0" alt="Photobucket - Video and Image Hosting"> <a href="http://photobucket.com" target="_blank"><img src="http://i174.photobucket.com/albums/w115/bugh8er/food%20and%20swaps/9dcd2f11.png" border="0" alt="Photobucket"> <img src="http://i19.photobucket.com/albums/b158/bella_donata/My%20Art/Recipezaar/goldsparkle.png" border="0" alt="Made by Bella14ragazza"> <a href="http://photobucket.com" target="_blank"><img src="http://i174.photobucket.com/albums/w115/bugh8er/food%20and%20swaps/Purple-Swap-AM-Banner.jpg" border="0" alt="Photobucket"> <img src="http://i497.photobucket.com/albums/rr336/jess4freedom/Zaar%20banners/saltpepper_amtag.jpg" border="0" alt="Salt and Pepper"> <a href="http://photobucket.com" target="_blank"><img src="http://i174.photobucket.com/albums/w115/bugh8er/Halloween/4811_180750-1.jpg" border="0" alt="Photobucket">

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