Refreshing and elegant easy desserts, this orange jelly recipe is shaped using an oblong terrine mold. Unlike the usual orange gelatin dessert, this one is not really for the kids. This is a jell-o treat designed to suit adult taste made with orange juice and white wine and flavored with cinnamon, vanilla, and cloves to create an exciting and exotic dish. You can serve this whole on a dish decorated with mint leaves, or slice it up into loaves or large cubes and top it with whipped cream or vanilla ice cream.
After a rich and luxurious or spicy and heavy healthy recipes meal, this light orange dessert is a refreshing break and will cleanse the palate for a perfect finish to a fancy dinner. Serve this with a good bottle of St Croîx du Mont for an unforgettable experience. This is also the perfect dessert for vegetarians or vegans, as it uses no cream or butter. Terrine is a cookware or mold that is used to make meatloaf. It is traditionally made of glazed earthenware. Modern terrines are lighter and more affordable, made of enameled cast iron. In this recipe, you will need a simple and thin oblong or rectangular terrine mold similar to baking tins.
Ingredients: 5 oranges, 2/3 cup orange juice, 2/3 cup wine white, 1/2 a cinnamon stick, 1/2 a vanilla pod, 3 cloves, 3 ½ tablespoons, 6 gelatin leaves
Boil the wine with the orange juice. Remove from the stove and add the cinnamon, vanilla, and cloves. Allow spices to infuse the liquid for 15 minutes. Remove the cinnamon, vanilla, and cloves and pour in the sugar and gelatin leaves. Heat on low fire and let the sugar dissolve, stirring gently. Peel and separate the oranges into segments. Pour a layer of the orange juice mixture into the bottom of an oblong terrine. Cover this with a layer of the oranges. Alternate layers until the terrine is filled. Place in the refrigerator for 90 to 120 minutes. Remove from the terrine mold and serve. If desired, pour a little of the cooking liquid or syrup around the dish. Garnish with mint leaves.
When making this recipe, use sweet oranges, which are easier to slice into segments and make delicious dessert fruits. Juice oranges are not recommended, as they tend to be pulpy and mushy and are difficult to separate into neat and pretty pieces. You can also use a variety of sweet oranges, mandarins, and clementines for a more interesting flavor, varied colors, and textures. Blood oranges, which have a multi-colored pulp with orange and red streaks and a deep dark orange almost purple juice, make a dramatic-looking dessert. Layer blood oranges with seedless navels and Valencias for a spectacular orange treat. Don’t forget to get the seeds out when placing the orange segments in the terrine.