Lemons, limes and oranges gently sweetened with orange blossom syrup in a velvety coconut cream gelatin dessert.
Gelatin
When I was growing up, Jello was the only gelatin I was familiar with. Even to this day, it remains a popular fun jiggle of a dessert, or grownup shots!
Once I became an adult, began to travel and eat out at fine dining restaurants, I became familiar with the French style of using gelatin in lots of dishes, both sweet and savory; sometimes called an Aspic or a Terrine.
Types Of Gelatin
While I grew up using a gelatin that was a powder and came in a little envelope, I have become familiar with many different types of gelatin, now that I spend so much time in the kitchen.
The gelatin I am most familiar with is a collagen sourced from bovine, or perhaps other animals.
Agar agar is a gelling agent that comes from a type of algae, of which I have had wonderful results with as well.
Gelatin sheets are still new to me and I am still not as knowledgable as I should be as to their different strengths (four in total), bronze, silver, gold and platinum. I must experiment a little more with these.
Lemons Limes and Orange For Dessert Or Palate Cleanser
There is something inspiring about a mound of citrus, in the dead of winter, especially recent winters in which a worldwide virus is out lurking and looking for ‘someone’ to eat!
I don’t think I’ve ever loaded up on so many nutrient rich foods as I have done in these past two years, hoping to ward of disease from a weak or vulnerable immune system.
While winter has its own charm, I can’t help but long for the refreshing smells and colors of spring and summer; and so, while at the market, the other day in the dead of winter, I came across an inspiration I could not refuse.
I filled a bag with Grapefruits, Lemons, Limes, and Oranges, and off I went to my kitchen to create something that would allow me to eat them all in one dish.
Gelatin Desserts
These little Citrus Gelatins (Aspics), are now one of my favorite desserts. I found also that by cutting back just a bit on the sugar, they make for a refreshing palate cleanser for those multi course meals.
Peel the rinds away from the citrus. Save the rinds for adding to other dishes or use as garnish. Puree the fruit. Strain the juice from the pulp, and you have a lovely blend of citrus juices.
The rest is easy; simply dissolve a little sugar and gelatin in with the freshly squeezed juices, gel the liquid like this, or add a velvety dimension with coconut milk or other types of creamy milk.
These refreshing beauties set in less than an hour and will satisfy many sensors; color, taste and smell. Don’t forget how beneficial that extra boost of collagen is too!
Ingredients Needed
- Lemon, Lime and Orange Juice
- Sugar
- Orange blossom water
- Coconut milk, or other
- Gelatin
- Water
Equipment Needed
- Sauce pan
- Whisk
- Mixing bowl
- Serving cups
- citrus press
- Strainer
- Refrigerator
Lemon Lime and Orange Gelatin Dessert
Ingredients
- Fresh Citrus juice – 2 cups, any mix, strained
- Citrus zest – 2 tbsp
- Sugar – 1/2 cup
- Orange blossom water – 1 tsp
- Coconut milk – 1 ½ cups
- Gelatin – 1 tablespoon of flavorless gelatin
- Water enough to dissolve the gelatin – ¼ cup
Instructions
- In a small sauce pan place the sugar and one cup of the juice. Simmer and stir until the sugar is dissolved. Remove from the heat and add the orange blossom.
- In a medium size bowl, place the gelatin and water together, whisk until the gelatin is dissolved.
- Whisk in the Orange blossom syrup, remaining citrus juice and the coconut milk. Transfer to serving cups and place in the fridge until firm, about an hour.
- Garnish with citrus zest and serve.
Nutrition
I believe the table... that place that draws people to gather, is the most powerful symbol of togetherness. All that happens before the table is set, the planning, the gathering, the preparing, are all an intricate part of the dance that create the mood of celebration to share with friends and loved ones.
