Fresh Orange Gelatins
This jelly is wonderful served after a rich main course, as it is light, refreshing, and not too sweet.
Preparation Time20 min
Cooking Time10 min
Total Timeunder 4 hours
Make Ahead RecipeYes
OccasionCasual Dinner Party, Family Get-together
Five Ingredients or LessYes
MealDinner, Kid Snack, Lunch, Snack
Taste and TextureFruity, Light, Sweet
Type of DishDessert, Fruit
- Vegetable oil, for the dessert glasses
- 4 oranges, peeled
- 3 2/3 cups fresh or bottled orange juice, as needed
- 2 envelopes plain powdered gelatin
- ½ cup plain low-fat yogurt, preferably Greek
- 6 × 1 cup dessert glasses, ramekins, or gelatin molds
Over a glass measuring cup, cut the oranges into segments, catching the juice in the cup. Lightly oil six 1-cup dessert glasses, ramekins, or gelatin molds. Divide three-fourths of the orange segments among the glasses, reserving the rest for garnish. Add enough orange juice to the measuring cup to reach 3¾ cups. Cover and refrigerate the reserved orange segments.
Pour ½ cup of the orange juice in a small heatproof bowl. Sprinkle in the gelatin. Let stand for 5 minutes, until the juice has absorbed the gelatin. Place the bowl in a small frying pan of simmering water. Stir constantly until the gelatin is completely dissolved. Stir about ½ cup of the orange juice into the softened gelatin, then mix this back into the measuring cup of juice.
Divide the gelatin mixture among the dessert cups. Refrigerate for at least 2 hours, or until set.
Top each serving with yogurt and a few reserved orange segments, and serve chilled.
Grapefruit Gelatins: Substitute 1 or 2 grapefruits, depending on size, for the oranges. Use grapefruit juice or a mixture of grapefruit and orange juice.
The gelatins can be made and chilled for up to 2 days before serving. Jelly molds: If you used individual molds, dip each one briefly into a bowl of hot water. Press gently around the inside of each mold to loosen the gelatin. Unmold onto a dessert plate.
2008 Dorling Kindersley