This week, Roy was looking for a light and tasty dessert to follow a rather heavy lunch meal he was planning for a Birthday celebration. With roast meat and vegetables, he wanted something fresh to finish with, and decided a jelly would be perfect. He knew that there were lots of wonderful citrus fruits in season and wanted to try making a jelly with slices of various citrus set into it. The results were spectacular looking, and tasted even better. So this week, Roy Creates A Delicious Citrus Jelly.
You Will Need:
- Lots of citrus fruits. Roy used navel oranges, blood oranges, tangelos, ruby red grapefruit, ‘normal’ grapefruit and a few pieces of mandarin. You need enough to make at least a generous 3 cups when sliced
- 2 tablespoons of fresh orange juice (you will get this when you cut them up.) For adults, you might like to use an orange liqueur instead.
- 8 teaspoons of powdered gelatine
- 3 and a ½ cups of apple juice
- 6 tablespoons of castor sugar
- Mint leaves
Method:
- First, cut your fruit up. Peel the citrus and carefully cut the segments out, trying to avoid the white membranes. You want 3 generous cups of fruit in total. Roy used a cup of orange, a cup of grapefruit and a cup of tangelo and mandarin.
- Put the fruit into a bowl and add the 2 tablespoons of orange juice. Let the fruit sit for about 2 hours.
- Heat the apple juice and sugar over a moderate head until it is hot and the sugar is dissolved, but not until the liquid is actually boiling
- Add the gelatine (sprinkle it over the surface), and stir until it is all dissolved.
- Rub a little vegetable oil around the inside of a terrine dish and line it carefully with lots of clingwrap. This will help you remove the jelly when it is set.
- Arrange some mint leaves in the bottom of the dish and add a little of the apple juice mixture. Let it start to set.
- Add the fruit to the terrine. Roy arranged his to make sure the different citrus were evenly distributed, but you can just tip it in if you prefer.
- Pour the rest of the apple juice over the top of the fruit and add a few more mint leaves. If you have apple juice mixture left over, you can set it in glasses as a special ‘cooks privilege’. Roy had just the right amount.
- Cover the jelly with clingwrap
- Allow the jelly to set in the fridge overnight.
- When you are ready to serve, remove the clingwrap cover, put a plate over the top of the terrine and turn it to the plate is on the bottom. You can use the clingwrap you lined the terrine dish with to ease the jelly out of the dish.
- Peel away the clingwrap, serve and enjoy!