Blood Orange Jelly with Rosewater Fruits
a light and refreshing dessert that celebrates the flavours of spring
Servings: 4 people
Ingredients
Blood Orange Jelly
- 200 ml blood oranges juice, (3-4 blood oranges)
- 200 ml water
- 3 tsp caster sugar (15 g)
- 2 tsp powdered gelatine (10 g)
Rosewater Fruit Salad
- 2 blood oranges, peeled and cut into segments
- 1 punnet strawberries, sliced
- 1 tbsp rosewater
- 2 tbsp baby mint leaves
- 2 tbsp roasted unsalted pistachios, finely chopped
Instructions
Blood Orange Jelly
- You will need to begin this recipe about two hours before you intend to serve it.
- Bring the water to the boil and whisk in the sugar until it has dissolved.
- Remove from the heat. Sprinkle the powdered gelatine over the top of the water, then whisk it until the gelatine has dissolved completely.
- Cool the liquid for about ten minutes, then stir in the blood orange juice.
- Pour into one large 400ml capacity jelly mould or four 1/3 cup capacity ramekins.
- Cover the jelly and refrigerate until set, about two hours.
- To remove from the mould, dip the base of the mould into hot water briefly. Gently ease the jelly away from the edge of the mould with a butter knife, then tip onto a flat plate. Serve immediately with the rosewater fruits.
Rosewater Fruits
- Toss the blood oranges segments and sliced strawberries with the rosewater in a small bowl. Garnish with the baby mint leaves and the chopped toasted pistachios.
Notes
The jelly will keep covered in the fridge for up to a week.
The rosewater fruits are best prepared no more than an hour before serving so that the strawberries don't become too soft. In this case, add the mint and pistachios at the last minute.