Savory Blood Orange Gelatin Recipes

SAVORY BLOOD-ORANGE GELATIN

Steps:

• In a small saucepan, combine 14 cup of the blood-orange juice and the salt. Bring to a boil and immediately remove from heat. Add the gelatin powder and stir until dissolved. Add the remaining juice and mix thoroughly.
• Pour the mixture into a 4-cup mold, individual molds or an ice-cube tray. Refrigerate until firm, at least 4 hours.

BLOOD ORANGE GELATIN

Steps:

• Strain the juice through a double layer of damp cheesecloth or a paper coffee filter. Measure 3 cups of the juice. Sprinkle gelatin over to soften.
• Meanwhile, bring the remaining 3 cups of juice to a boil in a small saucepan. Add the sugar, stirring to dissolve. Remove from heat as soon as it dissolves, and stir in the juice and gelatin mixture. Pour into a glass bowl, and allow to cool. Cover with plastic wrap, and refrigerate overnight. Garnish with zest and pomegranate seeds.

CREAMY ORANGE GELATIN

Steps:

• Add boiling water to gelatin; stir 2 minutes to completely dissolve. Stir in ice cream and orange juice until blended. Refrigerate until partially set., Fold in oranges. Pour into two 6-cup ring molds coated with cooking spray. Refrigerate overnight or until firm. Unmold onto a serving plate. If desired, serve with orange slices.

LEMON AND BLOOD ORANGE GELéE PARFAITS

Steps:

• Get out six 6- or 8-ounce glasses (I use 6-ounce tumblers that taper out from the bottom).
• Make the lemon layer. Place the gelatin in a medium bowl and pour in 1/4 cup of the water. Allow the gelatin to sit and "bloom" for 10 minutes. Combine the remaining water and the sugar in a saucepan and bring to a bare simmer. Simmer until the sugar has dissolved and remove from the heat. Pour over the gelatin mixture and stir until the gelatin has dissolved. Stir in the lemon juice. Pour about an inch into each of the glasses. Place in the refrigerator until set, about 1 hour.
• Make the blood orange gelée. Juice all but one of the oranges and strain. Juice the remaining orange, strain out the seeds but not the pulp, and add to the strained juice. Place the gelatin in a medium bowl and pour in 1/4 cup of the water. Allow the gelatin to sit and "bloom" for 10 minutes. Combine the remaining water and the sugar in a saucepan and bring to a bare simmer. Simmer until the sugar has dissolved and remove from the heat. Pour over the gelatin mixture and stir until the gelatin has dissolved. Stir in the orange juice. Make sure that the lemon layers are set and fill the tumblers with the orange juice mixture. If you want, you can make different patterns, alternating stripes of orange and yellow, but you will have to allow each layer to set before you add the next one. Refrigerate for several hours, until set.