Oranges with Transparent Jelly
Ingredients
Directions
Prepare the oranges
Make a ½ inch hole at the stalk of each orange using a circular tin cutter.
Use a small spoon to remove all the pulp and loose pith from the interior.
Soak the oranges in cold water for 1 hour, then rinse and drain on a cloth.
Fill and set
Set the oranges in a deep pan and surround them with ice.
Fill 3 oranges with bright pink jelly and the remaining oranges with plain jelly.
Once the jelly has firmed, wipe the oranges and cut them into quarters.
Serve
Serve 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, giving the dish its form and citrus aroma.
- Bright pink jelly
- Sets into a clear coloured filling that gives the oranges their visual contrast.
- Plain jelly
- Sets into a clear filling that fills the remaining oranges and adds sweetness and wobble.
The step that matters
Soaking and draining the oranges before filling. Any leftover pith or water left inside the orange will dilute or cloud the jelly and stop it setting cleanly, so the shells must be fully emptied, rinsed and dried first.
“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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