Orange jelly

September 20, 2009  • 

 

بمناسبه عيدالفطرالمبارك كل عام وانتم بخير

This is  a recipe that I clipped from a French weekly magazine Femme Actuelle of last month called Gelée d’orange au miel et fleur d’oranger. The recipe could not be simpler and uses fresh orange juice, honey, orange blossom water and agar-agar. Turns out agar-agar is a fabulous gelatin extracted from seaweed. A bit pricey, but then only two tablespoons are needed here. I recommend this recipe because of how healthy and delicious and simple it is to execute. In Lebanon they make an orange pudding and serve it on top of the muhallabiyeh.

INGREDIENTS: This quantity will serve 4 people.

  • 2 cups (1 pint) of fresh (if possible) orange juice
  • 2 or 3 Tablespoons of honey or to taste
  • 1 Tablespoon of orange blossom water
  • 1 Tablespoon  of agar-agar or 1 Tablespoon of gelatin or 1 tablespoon cornstarch

METHOD:

  1. Squeeze the orange juice and place in a saucepan.
  2. Add the agar-agar, the honey and the flavoring.
  3. Bring to a boil and lower the heat. Let it simmer for 2  or 3  minutes or until it is dissolved.
  4. Take 4 ramequins and wet them with cold water.
  5. Pour the juice into the ramequins (any glass or porcelain mold will do)
  6. Chill in the refrigerator for one hour.
  7. To unmold, run a knife around the circumference of the mold and flip it over onto a small serving dish. Garnish with nuts.

NOTE:

Cornstarch can be used instead. First dissolve it in 1/4 cup of cold water, then add to the liquid when the mixture is steaming. Boil one minute then strain and cool.

Agar-agar is available at all health food stores and on Amazon and through the product distributor website www.edenfoods.com.

Agar-agar can be ground in a coffee grinder to a powder and then mixed with the other ingredients to make it dissolve better and faster. I found that soaking it first in 1/4 cup of water for about 15 minutes will really help the agar-agar do its magic. Then it is simply a matter of boiling the mixture with the other ingredients for 2 to 3 minutes.

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Comments

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  1. Sophie says:

    MMMMMMMM,…looks tasty!! I love that u used agar agar because I am learning to use it more & more bacause I don’t like to use gelatine!

  2. Dana says:

    Hi Joumana, Kil 3id w inti and all Lebanese bkhier. Your recipes are yummy as always. My husband works in NY and he was visiting this weekend and I made him your Mana’eesh and shish barak recipes. He was impressed 😉 I was planning on doing baklawa too but didnt have time to go buy orange blossom. I will be trying your new recipes. I look forward to your tasty, healthy entries everyday.
    Cheers,
    Dana

    • Joumana says:

      Dana
      You comment is bringing a very wide smile to my face! Wallah, I love doing this blog but it is someone like you who makes me feel that it is really worthwhile. How great to have a hubby who is visiting and appreciating your efforts! You must be quite a whiz in the kitchen to be able to whip up mana’eesh, shish barak with a baby in tow. I am impressed!!!

  3. Arlette says:

    awesome photo… looks delicious !!!
    Never tried the agar agar yet….

    • Joumana says:

      Thanks so much Arlette. It is just a simple pudding instead of the supermarket stuff. The trick with agar-agar is not to cook it too long, the pudding firms up after it cools.

  4. rajani@eatwritethink says:

    joumana this is a great recipe… looks delicious!

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