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Wednesday
Feb152012

blood orange and rosemary jelly

my recent bergamot purchase was accompanied by a pile of blood oranges, which are also in season.

i’ve made a couple of batches of the very-wonderful-if you-haven’t-tried-it-yet-you-must orange, fennel and coriander salad with burrata (or buffalo mozzarella); david has used some in cocktails and the rest went into this very delicious blood orange and rosemary jelly.

the flavour is incredible – if i hadn’t made it myself i would have sworn that the jelly contained alcohol, probably a red wine or port reduction. as a result this is a great sneaky healthy treat that tastes like something that is so much more.

skye gyngell’s blood orange and rosemary jelly (serves 4)

600 ml fresh blood orange juice

100g caster sugar

3 rosemary sprigs

3 ½ sheets unflavoured gelatin

1 teaspoon sunflower oil

put the juice and sugar into a saucepan. lightly bruise the rosemary with the handle of a knife and add to the saucepan.2immerse the gelatin sheets in a bowl of cold water and leave to soften for about 5 minutes.3place the pan over a gentle heat to dissolve the sugar, when completely dissolved and the juice just comes to the boil, take off the heat.4remove the gelatin from the water and squeeze to remove excess liquid then add to the hot orange juice and stir to dissolve. strain through a sieve into a bowl to remove any bits and the rosemary.5lightly oil 4 individual pudding bowls and pour in the jelly. allow to cool completely then place in the fridge to set - this will only take 1 to 2 hours.6preferably serve on the day of making or they will set too hard.

Reader Comments (2)

I've made this a couple of times and I utterly agree with you: it's delicious and so simple and pure-tasting as well. I love how Skye Gyngell combines flavours - always in ways I find irresistible. Have you eaten at Petersham Nurseries? It's well worth the trip ...
February 19, 2012 | Unregistered CommenterZia
I discovered your wonderful blog a few days ago and thought I'd left a comment. I love the colour the blood oranges have given this jelly and the rosemary flavouring too.

This post features in Foodies100 Ten at Ten this week.
February 23, 2012 | Unregistered CommenterChoclette

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