Orange Jelly from Veal Trotters

Baking and Desserts | French cuisine

⏳ Time

8 hours + 2 days

🥕 Ingredients

🍽️ Servings

Description

Orange jelly made from veal trotters

Ingredients

Oranges - 6 pieces
Lemon - 2 pieces
Coarse Salt - to taste
Veal Shank - 4 lbs
Sugar - 10.6 oz
Egg white - 3 pieces

Step by Step guide

Step 1

Place the legs in a bowl and cover them with water mixed with 20 grams of salt, then refrigerate overnight.

Step 2

Remove the legs and rinse them. Place them in a deep, oven-safe pot and cover with water. Bring to a boil again and transfer to an oven preheated to 248°F for seven hours. Remove the pot and strain the broth (you should have 1.5 liters). Let it cool overnight.

Step 3

In the morning, remove the fat from the surface and gently reheat the broth in a saucepan. In a bowl, add the zest of one lemon and one orange along with 200 grams of sugar, then squeeze the juice from the orange and lemon into the bowl and mix with the egg whites. Stir this mixture into the broth using a wooden spoon, being careful not to let it stick to the bottom. When the broth comes to a boil, a foam will appear on the surface as the egg whites coagulate. Cook the liquid for about fifteen minutes, then line a very fine sieve with several layers of cheesecloth, place it over a bowl, and carefully pour all the contents of the saucepan into the sieve, allowing the liquid to drain into the bowl. The egg white mass should remain in the sieve. Let the jelly cool.

Step 4

Mix the juice from the remaining oranges and the lemon to get 500 ml. Strain to remove any solid fragments. Place the jelly in a saucepan, add sugar, and then mix with the juice.