Pumpkin Jelly in Orange
Baking and Desserts | European cuisine
⏳ Time
1 hour
🥕 Ingredients
4
🍽️ Servings
6
Description
Pumpkin Jelly in Orange
Ingredients
- Chestnut puree - 17.6 oz
- Oranges - 3 pieces
- Gelatin - 0.9 oz
- Sugar - 1.1 oz
Step by Step guide
Step 1
Prepare the ingredients.
Step 2
Soak the gelatin in 100 ml of cold water to swell.
Step 3
Wash the oranges and cut each in half.
Step 4
Carefully scoop out the flesh of the orange with a tablespoon, ensuring not to damage the peel. You should have a hollow, intact orange cup.
Step 5
Drain the flesh in a sieve to remove excess juice (do not discard the juice).
Step 6
Finely chop the flesh, removing any tough fibers.
Step 7
Place the orange cups in mugs or muffin tins for stability. Fill each cup with about one-third of the orange flesh.
Step 8
If there is leftover orange flesh, you can make a couple of extra servings in a regular clear glass container.
Step 9
Combine the pumpkin puree with the orange juice.
Step 10
Add the sugar and mix well.
Step 11
Heat the gelatin in a water bath for 10–15 minutes, stirring constantly to avoid overheating.
Step 12
Pour the gelatin into the pumpkin-orange mixture and stir.
Step 13
Distribute the mixture into the orange cups.
Step 14
Place the orange cups in the refrigerator and allow the jelly to set.
Step 15
The jelly can be served in whole orange halves.
Step 16
Alternatively, you can cut it into wedges with a sharp knife for a more impressive presentation.
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