Blood Orange Gelatin (Gelatina Di Sanguinelli)

Blood Orange Gelatin (Gelatina Di Sanguinelli) Ingredients

6 1/2 c Fresh orange juice; from	3 Envelopes unflavored
Blood oranges	2 1/2 c Sugar

Instructions for Blood Orange Gelatin (Gelatina Di Sanguinelli)

Strain the juice through a double layer of rinsed cheesecloth or a paper coffee filter. Soften the gelatin in 3 cups of the juice. Bring the remaining 3-1/2 cups of juice to a boil in a saucepan. Add the sugar and stir to dissolve. Remove from the heat as soon as it dissolves and stir inthe juice with the gelatin. Pour into a pretty glass bowl and allow to cool. Cover with plastic wrap and refrigerate overnight. Before serving, score deeply in a pattern of squares or diamonds. That way the gelatin stays pretty after you serve the first portions. Blood oranges become abundant in March and April. The juice makes this gelatin a beautiful red color, like strawerries. The recipe is written for quantity because it is such a great party dessert and it always creates a sensation. The gelatin can be made with other kinds of citrus juice. -- from Anna Tasca Lanza, The Flavors of Sicily (1996: ISBN 0-517-70079-4; Clarkson Potter, Pub.). Per serving: 363 Calories (kcal); trace Total Fat; (0% calories from fat); 3g Protein; 90g Carbohydrate; 0mg Cholesterol; 67mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 5 Other Carbohydrates Recipe by: Anna Tasca Lanza (1996) Converted by MM_Buster v2.0n.

Main Ingredient: CitrusCuisine: Uncategorized

More like this...

Blood Orange Crostata

Blood Orange, Endive and Pomegranate Salad with Marsala Dre

Blood Orange, Grapefruit, and Pomegranate Compote

Blood Oranges and Celery Root with Mustard Vinaigrette

Sauted Venison with Plums and Blood Oranges

Ingredient Insight - look inside this recipe