Orange Blossom Gelatin Recipes

ORANGE GELATIN

Steps:

• In a medium bowl, soak gelatin in cold water for 5 minutes. Add boiling water, stirring until gelatin dissolves.
• To 3 tablespoons of the orange juice add the orange and lemon zest; set aside for 5 minutes.
• Strain the zest out of the orange juice and discard the zest. To the gelatin add all of the orange juice, sugar, lemon juice and salt. Stir until well blended and set aside to cool.
• Pour cooled mixture into a 4-cup mold which has been rinsed in cold water. Cover and refrigerate to congeal.

ORANGE BLOSSOM TRIFLE

Steps:

• Stir together orange juice, eggs, and sugar in a small saucepan. Place over low heat, and stir constantly until the sugar has dissolved, and the mixture is very thick. Once thick, strain mixture into a large bowl, and stir in butter cubes until melted. Cover and refrigerate until cold, about 2 hours.
• Fold whipped cream into cold egg mixture until smooth. Recover and refrigerate for 3 hours.
• To assemble, place half of the cubed angel food cake into the bottom of a trifle bowl. Spoon on half of the whipped cream mixture, and sprinkle with half of the Mandarin oranges. Create a second layer with the remaining angel food cake, whipped cream mixture, and Mandarin oranges. Refrigerate until ready to serve.

FRUITY ORANGE GELATIN

Steps:

• In a bowl, dissolve gelatin in water. stir in sherbet until melted. stir in pineapple and oranges. Pour into a 2-qt. serving bowl. Chill until firm.

CREAMY ORANGE GELATIN

Steps:

• Add boiling water to gelatin; stir 2 minutes to completely dissolve. Stir in ice cream and orange juice until blended. Refrigerate until partially set., Fold in oranges. Pour into two 6-cup ring molds coated with cooking spray. Refrigerate overnight or until firm. Unmold onto a serving plate. If desired, serve with orange slices.

ORANGE BLOSSOM MARSHMALLOWS

Steps:

• Butter a 9-by-13-inch cake pan.
• Sift the cornstarch with the confectioner's sugar in a bowl.
• Use half of this mixture to coat the pan and reserve remaining half for after the marshmallow has set.
• Soften the gelatin with 1/2 cup of the water in a small bowl.
• In a medium saucepan, 1/3 cup water, the sugar, the salt, and the corn syrup and bring to a boil.
• When the temperature reaches 245 degrees F. on a candy thermometer, remove pan from the heat.
• Add the gelatin mixture and stir to dissolve.
• Beat the egg whites with mixer until soft peaks form.
• Beat in the hot syrup on medium speed in a thin stream.
• Increase speed to high and beat whites until cooled, about 10 minutes.
• Beat in the orange blossom water.
• With a spatula spread the mixture in the prepared pan and let set for 3 hours.
• Sift some of the reserved cornstarch mixture over the top.
• Run a paring knife around the sides and un-mould onto a cutting board (you may need to torch the bottom or dip it in a pan of hot water to un-mold the bottom).
• Cut the marshmallow into big chunks.
• Sprinkle the remaining cornstarch mixture onto a parchment-lined sheet tray.
• Place the chunks on the paper, roll them around in the cornstarch to cover all sides, and let set for another 3 hours.