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It feels like the run up to Christmas goes hand in hand with the enormous consumption of oranges, clementines and tangerines. I can’t resist making this fantastic and fun dessert. The freshness of the orange compliments the zingy lime cream perfectly.  It’s particularly great after a heavy main course.

Orange Juice Jelly with Lime CreamFresh Orange Jelly with Lime Cream

  • Start by juicing 5 large oranges to produce 400ml of fresh orange juice
  • Strain for pips and pulp
  • Add 100ml of the orange juice to a pan with 2tsp of powdered gelatine and stand for five minutes
  • Add 2 tbsp of caster sugar and heat on a low heat until dissolved. Watch carefully!
  • Turn off the heat and add the remaining orange juice. Stir
  • Pour into dishes and cool to room temperature
  • Move to the fridge until set – around 2hrs

This recipe reminds me of the many orange trees scattered around Spain, particularly in Andalusia.

toledo, malaga and sevilla