Orange jelly

Week 17, session 1

This week is gelatine week. I’d not done much with gelatine before so was a bit anxious about whether it would set or not as I’ve watched a lot of MasterChef when it doesn’t. I stuck carefully to the measurements though and it did set but only just. Will add a little more gelatine next time.

This recipe used powdered gelatine. I had to get this online but I think bigger supermarkets than my local ones would have it.

It also uses fresh orange juice which could come from a carton but I squeezed oranges for this as I wanted it to have that distinctive fresh flavour.


  • 300ml orange juice
  • 1 1/2 tbsp caster sugar
  • 1 1/2 tsp gelatine
  • 3 tbsp water
  • Put the water in a small pan and sprinkle over the gelatine. Leave to one side for about 5 minutes to absorb the water.
  • Place over a low heat and dissolve without stirring.
  • In another pan heat half the orange juice with the sugar until the sugar melts.
  • Stir the warmed orange juice into the melted gelatine then add the remaining orange juice.
  • Rinse out 4 dariole moulds with water then divide the mixture between them.
  • Refrigerate overnight.
  • To remove the jelly’s from the moulds, place into warm water for a few seconds then turn out which may require a sideways jolt.

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