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Lemon orange jellies with strawberries & orange salsa
Lemon orange jellies with strawberries & orange salsa
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Prep Time:
20 minutes
Cook Time:
2 minutes
Total Time:
22 minutes
Ingredients:
  • 125ml (1/2 cup) water
  • 60g (1/4 cup) caster sugar
  • 18.00 gm powdered gelatine
  • 435ml (1 3/4 cups) fresh orange juice
  • 185ml (3/4 cup) fresh lemon juice
  • 2 oranges
  • 250g (1 punnet) strawberries, washed, hulled, cut into eighths
  • 12.00 gm icing sugar, sifted
  • 40.00 ml Drambuie or Cointreau
Instructions:
  • Prepare six 125ml (1/2 cup) moulds by rinsing them with water and draining any excess liquid. Place them on a tray.
  • In a saucepan, combine water and sugar and bring to a boil over medium-high heat, stirring constantly. Remove from heat, sprinkle gelatine over the mixture, and whisk with a fork until gelatine dissolves. Add orange juice and lemon juice, and stir to combine.
  • Evenly distribute the juice mixture into the wet moulds. Cover with plastic wrap and refrigerate for at least 6 hours or overnight until the jellies are set.
  • For the strawberry & orange salsa, expertly remove the peel and white pith from the oranges using a sharp knife. Extract the orange segments by cutting along the membranes. Chop the segments, then mix with strawberries, icing sugar, and a splash of Drambuie or Cointreau. Gently toss everything together and let it sit in the fridge for at least 1 hour to develop the flavors.
  • To serve, briefly dip a jelly mould in hot water, then slide a small metal spatula along the edge. Invert onto a serving plate, hold together, and give a quick shake to release the jelly. Repeat with the rest of the moulds.
  • Spoon the strawberry and orange salsa around the jellies and serve promptly.

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