Another cold day today with temperatures down to -12 degrees C, 10 degrees F PLUS windchill. It was colder first thing this morning and even Shandy, our dog, reacted to it. However, once wrapped up for the cold it has been a lovely walk this afternoon. It looks gorgeous out there. Sunny with a totally blue sky and no clouds and still virgin white snow everywhere. We had a foot of snow over the weekend.
So being that this time of year calls for a lot of heart warming casseroles, it is good to follow them with a light refreshing dessert. Here is one that certainly fits the bill.
A refreshing dessert of homemade orange jelly with the surprise of pieces of orange and grapefruit inside.
- Preparation time: 20 minutes
- Refrigeration time: 5–6 hours
- 4 gelatine leaves*, or
- 1 pkt Knox powdered gelatine*
- 540ml (18 fl oz) orange juice, without pulp (2¼ cups)
- 1 lemon, juice only
- 1 medium orange
- 1 Florida pink grapefruit
- *In the U.K. gelatine leaves are widely available. In Canada the powdered form of gelatine is used. I have given instructions of how to use both types below.
- To serve
- crème frâiche
- You will also need 4 x 300ml (10 fl oz) (⅔ cup) glass dessert dishes.
- If using gelatine leaves, warm all the orange juice in a pan.
- If using powdered gelatine, pour 2 fl oz of the cold orange juice into a small bowl. Then warm the remaining juice in a pan.
- For gelatine leaves
- Put the gelatine, sheet by sheet, in a bowl of cold water. Leave for about 5 minutes until they are soft. Remove from the water and squeeze out the excess water. Add the sheets to the warmed orange juice and stir until they have fully dissolved.
- For the powered gelatine
- Pour one pouch of gelatine over the cold orange juice. Add 50ml (¼ cup) boiling water and stir until the gelatine has fully dissolved, about 2 minutes. Then slowly stir into the warmed orange juice until the gelatine is fully mixed in.
- Now stir in the lemon juice.
- Peel the orange and grapefruit, making sure all the pith is removed. Separate into their segments and remove any pips. Cut each orange segment into four. Using an equal number of grapefruit segments cut these into similar sized chunks. There will be some grapefruit left over. Divide the fruit evenly between the dishes.
- Pour an equal amount of orange juice over the fruit in each dish and then leave to cool. Refrigerate for 5–6 hours until the jellies are set.
- Remove from the fridge 30 minutes before serving.
- Just before serving, dollop a spoonful of crème frâiche on the top of each jelly.
- lemon should yield about 3 tablespoons.
Updated: January 22, 2019