Oranges with Transparent Jelly
Ingredients
Directions
Prepare the oranges
Use a circular tin cutter to make a hole at the top of each orange, about ½ inch in diameter.
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 and surround them with 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 quarters 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
- Form the edible shell that holds the jelly and provides citrus flavour and juice.
- Bright pink jelly
- Sets firm to fill three oranges, giving a bold colour and sweetness.
- White jelly
- Sets firm to fill the remaining oranges, giving a sweet, pale contrast.
The step that matters
Let the jelly set fully before cutting. Jelly is a gel that only firms as it cools and sets. If the oranges are cut or wiped before it is firm, the jelly will slump, leak and lose its clean shape.
“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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