Description
The idea of jelly in orange peels is not new, there are many options. I hope You'll accept this one, which I found on a foreign culinary website. The combination of white milk and a layer of natural orange jelly we loved it.
Ingredients
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The juice of a freshly squeezed
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Gelatin
50 g
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Sugar
80 g
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Water
580 ml
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Vanilla
1 piece
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Condensed milk
180 g
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Mint
Cooking
My oranges thoroughly, cut in half.
Carefully using a spoon take out the pulp, taking care not to damage the orange peel.
Using a teaspoon is a little off white a part in orange peel.
From the pulp of the oranges with using juicer prepare juice.
Gelatin pre-soak for 30-40 minutes in cold boiled water.
Soaked gelatin is heated on a stove to dissolve (to boil not to bring!).
To orange juice add sugar (if You like jelly sweeter, you can add a little more sugar), heated on a stove until it dissolves. To the juice add half the dissolved gelatine, strain.
Orange peel is laid with a slope on glasses or cups. Fill the crust about half of the cooled orange jelly. Clean the jelly to harden in the refrigerator.
Jelly I had to fill 8 orange "cups" and two kremenak. The ramekin at an angle fix with foil in the egg carton. Pour orange juice and also clean the refrigerator until firm.
Condensed milk poured into a bowl, add a pinch of vanilla.
Add hot boiled water, stir well.
Add the remaining strained gelatin, stir well again.
When orange jelly is well hardens, and white jelly has cooled, set the orange peel on the glass straight and pour the white jello. Bowl is also mounted on the legs and pour the white jello. Jelly clean again until fully cured (preferably overnight). Cut the oranges into slices (note that you slice the jelly into orange peels must be so jelly divided slices diagonally, though, it does not matter). Decorate the jelly with fresh mint. Bon appétit!
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