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.

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VERSION 2:

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.

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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.

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