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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

SERVES 6-8

INGREDIENTS

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.

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H O U S E- M AG .C O.U K

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Your free monthly property and lifestyle magazine in available in hundreds of outlets throughout Dorset & Hampshire.

House & Lifestyle | 205  

Your free monthly property and lifestyle magazine in available in hundreds of outlets throughout Dorset & Hampshire.

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