Blood Orange Jelly
Recipe by Lee Hokianga from Short Orders
Executive sous chef at MG Garage, Lee Hokianga presents this delicious dessert.
Serves 6
Ingredients
Jelly
- 500 ml strained blood orange juice juice
- 250 ml sugar syrup 1 part water to 1 part sugar
- 1 tablespoon grated Zest
Garnish
- blood orange segments
- glace clementine cut into thin slices
- julienne of basil leaf
Method
Jelly
- Juice oranges and strain.
- Mix zest with warm sugar syrup, leave aside.
- Soak gelatine in one cup of the juice for five minutes.
- Heat to dissolve gelatine.
- Mix all liquids together.
- Strain.
- Place in dariole moulds.
