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Orange jelly with rum

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Origin of dish:  France
Type of cooking:  Hob
Preparation time: 40 minutes
Cooking time: 20 minutes
Ingredients (serves 6):


1- Soak the gelatine in a bowl of cold water, then remove.
2- Peel the citrus fruit and segment: Using a small, sharp knife, hold the fruit in the palm of hand and cut the segments of flesh from between the membrane. Hold over a bowl to catch the juice.
3- Set the fruit aside on a plate and add the orange juice to the juice which you have saved.
4- In a saucepan, add the alcohol, 2 tbsp juice and cane sugar syrup. Bring to the boil and simmer for 1 minute. Add the gelatine and dissolve. Allow to cool, then add the rest of the juice.
5- Share the mixture between 6 glasses, once at room temperature, refigerate for 6 hours.
6- Make a custard with the coconut milk: Pour the milk into a saucepan and bring to the boil, turn the heat right down and simmer gently. Cut the vanilla pod in half lengthways and add to the pan, allow to infuse for 10 minutes. Remove the vanilla pod and scape out the seeds, return these to the pan and discard the pod.
7- In a bowl, beat the egg yolks with the sugar, until pale and creamy. Loosen the mixture with a little of the hot milk, stirring well with a wooden spoon.
8- Pour the egg mixture into the pan, and continue to stir until the mixture reaches a custard consistancy (coats the back of the spoon). Remove from the heat and allow to cool completely, before refigerating.
9- To serve, share the custard between the six glasses of jelly. Top with the fruit segments and chopped pistachios.

Advice: Loosening the egg mixture with the milk will help avoid coagulation.

User comments

another free recipe every day

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