Whole Orange Jelly
ID: ce7d1abc...
A refreshing and luxurious jelly made using whole fresh oranges. By using the orange peels as serving cups, it looks elegant and is perfect for entertaining or as a special dessert. The ingredients are simple, and it's easy to make by just mixing and chilling.
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🍳 Cooking Flow
Cut the top off the oranges and carefully scoop out the flesh without tearing the peel to create serving cups. → Mash the extracted pulp to extract the juice, then add enough orange juice to reach 300ml and mix in the sugar. → Dissolve the gelatin in hot water, incorporate a little of the juice to temper it, then mix it into the remaining juice. → Pour the jelly mixture into the orange cups and refrigerate for about 2 hours until set.
Cooking Steps
Brief Cooking Order
Cut the top off the oranges and carefully scoop out the flesh without tearing the peel to create serving cups. → Mash the extracted pulp to extract the juice, then add enough orange juice to reach 300ml and mix in the sugar. → Dissolve the gelatin in hot water, incorporate a little of the juice to temper it, then mix it into the remaining juice. → Pour the jelly mixture into the orange cups and refrigerate for about 2 hours until set.
Introduction
A refreshing and luxurious jelly made using whole fresh oranges. By using the orange peels as serving cups, it looks elegant and is perfect for entertaining or as a special dessert. The ingredients are simple, and it's easy to make by just mixing and chilling.
Step 1
Cut the top off the orange about 1.5–2cm from the top. Make a circular incision inside with a knife, and use a spoon to carefully scoop out the contents without tearing the peel.
Step 2
Place the scooped-out pulp into a bowl, mash it thoroughly using a masher or similar tool, and strain through a sieve to extract the juice.
Step 3
Pour the extracted juice into a measuring cup and add store-bought orange juice until the total volume reaches 300ml. Add the granulated sugar and mix well.
Step 4
In a separate container, add the powdered gelatin and water (below 80°C), and whisk well until no lumps remain.
Step 5
Add a small amount of the prepared juice to the dissolved gelatin mixture to temper it, then pour everything back into the measuring cup and mix well.
Ingredients List
Important Notes
Ensure the oranges and orange juice are at room temperature. If you add warm gelatin to cold liquid, it may cause the gelatin to clump up suddenly. ⚠️
Use water below 80°C (176°F) to dissolve the gelatin. Boiling water will weaken the gelling power and prevent it from setting properly. 💡
When scooping out the orange, slide the spoon gently to avoid piercing the bottom or sides of the peel. 🍳
When cutting the set jelly, warming the knife with hot water will ensure clean, beautiful slices. ✨
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