Orange jelly

Orange jelly

By
From
A Month in Marrakesh
Serves
4
Photographer
David Loftus

Ingredients

Quantity Ingredient
20g gelatine
100ml water
500ml fresh orange juice
2 tablespoons orange blossom water
1 tablespoon caster sugar
100ml jelly
orange segments
date syrup or honey

Method

  1. Sprinkle 20g gelatine over 100ml water in a saucepan. Stir over a low heat until it dissolves – do not let it boil. Add 500ml fresh orange juice, 2 tablespoons orange blossom water and 1 tablespoon caster sugar and stir well. Lightly oil six 100ml jelly moulds and refrigerate for 4 hours, until set.
  2. When you’re ready to serve the jellies, fill a large bowl with boiling water. Briefly plunge the jelly moulds in for a few seconds, making sure only the sides are immersed, then turn the jelly moulds out onto a platter. Add orange segments and drizzle with date syrup or honey. Alternatively, serve on individual plates.
Tags:
Morocco
Moroccan
Marrakesh
Africa
African
North African
Month
A Month in Marrakesh
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