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. immerse the gelatin sheets in a bowl of cold water and leave to soften for about 5 minutes. place 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. remove 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. lightly 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. preferably serve on the day of making or they will set too hard.