Orange Gelatin

Posted by on Oct 17, 2012 | Comments Off on Orange Gelatin

VERSION 1:

2 cups fresh orange juice, cold
2 cups fresh orange juice, near boiling
3 TBSP non-hydrolyzed gelatin

  • Begin heating 2 cups of the juice.
  • Pour cold juice in a bowl, dissolve gelatin in juice by stirring gently, and let sit for 3 minutes.
  • Slowly add hot juice to cold juice mixture, stirring until gelatin is completely dissolved.
  • Cover and refrigerate until set, several hours or overnight.

Serve as is or with heavy cream or fresh whipped cream.

 For those with various food restrictions, this recipe falls into the following categories:

Dairy Free, Gluten Free, Egg Free, Nut Free, Sugar Free, Grain Free, Vegan, Raw

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VERSION 2:

orangecreamjello

2 cups orange juice, near boiling
1 cup cold orange juice
1 cup plain greek yogurt
3 TBSP sugar
3 TBSP non-hydrolyzed gelatin

  • Begin heating 2 cups of the juice.
  • Whisk the cold juice, yogurt, and sugar in a bowl until well combined.
  • Add gelatin powder, gently / briefly whisk, and let sit for 3 minutes.
  • Slowly add hot juice to cold juice mixture, stirring until gelatin is completely dissolved.
  • Cover and refrigerate until set, several hours or overnight.

Serve as is or with heavy cream or fresh whipped cream.

 For those with various food restrictions, this recipe falls into the following categories:

Dairy Free, Gluten Free, Egg Free, Nut Free, Sugar Free, Grain Free, Vegan, Raw

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SIDE NOTES:

~  I thought it made sense to post these gelatin recipes after last week’s broth recipe, as all that high quality protein inherent in homemade broth is where powdered gelatin comes from.

~  I recommend using a pulp free juice, or strain if making homemade.

~  If possible, use a non-metal pot (ceramic/corningware or glass) for heating the orange juice, as citrus juice (like tomato) is acidic with the tendency to leach metals.

~  Click HERE to view 2 versions of grape gelatin.

Comparing ingredients to Jell-O brand Gelatin:

(It seems all the Jell-O brand flavors have the same ingredients, except for the varying artificial coloring & artificial flavoring.)

SUGAR, GELATIN, ADIPIC ACID (FOR TARTNESS), CONTAINS LESS THAN 2% OF NATURAL AND ARTIFICIAL FLAVOR, DISODIUM PHOSPHATE AND SODIUM CITRATE (CONTROL ACIDITY), FUMARIC ACID (FOR TARTNESS), YELLOW 6, RED 40, BHA (PRESERVATIVE).


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