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