Thursday, January 29, 2009

Gelo all'arancia! Does it sound good?

You bet!
It sounds good, it taste delicious!

The arancia rossa (red orange) also named tarocco is one of the most delicious autochthonous cultivar in Sicily. It a typical winter orange, widely used for fresh juice.

It's also a perfect ingredient for a typical Sicilian gelo (sort of fruit jelly).

Preparing the gelo
serves 6/8 people

half a lt of orange juice
180 grams of sugar
half a squeezed lemon
17 grams of gelatine
pistach powder

1. Squeeze the organges to get half a liter of juice. Pour it into a bowl and add the lemon juice.
2. Prepare a syrup, boiling half a lt of water and adding the sugar, stirring well so to dissolve it.
3. Pour some water into a bowl, dip the gelatine sheets and let it soften for about 5 minutes. Then, wring it and add into the syrup. Stir until it is completeply dissolved.
4. Pour everything into the juice bowl, strir well. Pour the mixture into a pudding mould (better if made of alluminium or glass). Put it into the fridge for at least 2/3 hours.
5. When it gets a jelly consistency, put it in a double boiler (bain-marie) with lukewarm water for a few seconds. Then, turn it upside down using a plate or a tray.
6. Decorate with pistach powder, slice ad serve it.
You can also use whipped cream, fresh fruit, almonds or chocolate flakes to decorate it.

Buon appetito!

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