L E F T Blood orange jelly | PA Photo/Kris Kirkham
R EC I P E S BY B E N T I S H | FO O D & D R I N K
Blood Orange & Saffron Jelly with Blood Orange Granita
For the jelly, pour the orange juice into a saucepan and add the sugar and saffron threads.
For the jelly:
Place over a medium heat, whisking to dissolve the sugar. Meanwhile, soak the gelatine in
700ml blood orange juice
cold water to soften it. Drain the gelatine and squeeze out excess water, then whisk into the
(from 9-10 oranges)
hot juice until completely melted.
175g caster sugar 1/2tsp saffron threads
Strain the mix through a sieve and pour into individual glasses or a large serving bowl.
7 small sheets/leaves of gelatine
Cover and place in the fridge. Leave to set for about four hours.
(14g in total) For the granita, put the sugar and 300ml of water into a saucepan. Bring to the boil, stirring For the granita:
to dissolve the sugar, then boil over a high heat to create a sugar syrup. Whisk in the blood
220g caster sugar
orange juice. Pour the mix into a bowl and set aside to cool down.
500ml blood orange juice (from 7-8 oranges)
Once cold, pour the syrup into a freezerproof container and freeze, every hour scraping through with a fork until the syrup is completely frozen and resembles snow. Serve the jelly alongside the granita for an incredibly fresh and light finish to a dinner.
H O U S E- M AG .C O.U K
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