Oranges with Transparent Jelly
Ingredients
Directions
Prepare the oranges
Make a hole at the stalk of each orange using a ½ inch circular cutter.
Remove all the pulp and loose pith with a small spoon.
Soak the oranges in cold water for 1 hour, then rinse and drain on a cloth.
Fill and set
Place the oranges in a deep pan surrounded by ice.
Fill 3 oranges with bright pink jelly and the rest with white jelly.
Once the jelly is firm, wipe the oranges and cut them into quarters.
Serve
Serve the oranges on a glass stand.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Oranges
- Act as the edible shell that holds the jelly, so they must be emptied and kept intact.
- Bright pink jelly
- Fills three oranges, setting firm to give a bright colour and a sweet, set texture.
- White jelly
- Fills the remaining oranges, setting firm to give a contrasting colour and a sweet, set texture.
The step that matters
Fill and set the jelly while the oranges sit in ice. Jelly must be poured before it sets and then left until fully firm; if it is cut or handled too early it will not hold its shape, so the oranges should be chilled over ice while setting.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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