Orange Shell Jelly
Halved orange peels act as molds for a vibrant jelly. Once set, slice into wedges for a fun, kid-friendly treat.
- Time
- 2 h 20 min
- Serving
- 177 kcal
- Ingredients
- ≈ $0.91
- Protein
- 7 g
Ingredients
- 1 Oranges≈ $3.80 per kg 120 g
- 2 Orange juicepack 1 l ≈ $3.00 150 ml
- 3 Gelatin 6 g
- 4 Sugar 8 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Cut an orange1 in half and carefully scoop out the flesh with a spoon, leaving the whole peel halves as molds.
Strain the pulp through a sieve and mix the strained juice with fresh orange1 juice. Bloom 1 tsp gelatin in 40 ml of this juice mixture for 10 minutes.
Heat the remaining juice with 2 tbsp sugar to 60–70 °C (do not boil).
Stir in the bloomed gelatin until fully dissolved.
Pour the mixture into the orange1 halves and refrigerate for 2 hours until firm.
Tips
- Why it works
- Gelatin swells in cold juice so it doesn't clump when heated. Heat the juice to 70 °C, otherwise the jelly won't set.
- Substitutions
- Replace the sugar with 8 g honey or 10 g powdered sugar. Use grapefruit juice instead of orange juice, but reduce the gelatin to 5 g.
- Common mistakes
- The jelly won't set if the juice boiled or the gelatin didn't dissolve completely. Check that the mixture is clear and lump-free.
- Storing and reheating
- Keep in the fridge for 3 days, covering the peels with cling film. Cut and serve without warming, otherwise the jelly will lose its shape.
- Serve with
- Serve at a birthday party with tea, or as a dessert after a light lunch with chicken and vegetables.
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