Recipe - Blood Orange Gelatin (Gelatina Di Sanguinelli)

6 One half cup Fresh orange juice; from
Blood oranges
3 Envelopes unflavored
gelatin; 7g each
2 One half cup Sugar

Strain the juice through a double layer of rinsed cheesecloth or a
paper coffee filter. Soften the gelatin in 3 cups of the juice.

Bring the remaining 3One half cups of juice to a boil in a saucepan. Add
the sugar and stir to dissolve. Remove from the heat as soon as it
dissolves and stir inthe juice with the gelatin. Pour into a pretty
glass bowl and allow to cool. Cover with plastic wrap and refrigerate
overnight.

Before serving, score deeply in a pattern of squares or diamonds.
That way the gelatin stays pretty after you serve the first portions.

Blood oranges become abundant in March and April. The juice makes this
gelatin a beautiful red color, like strawerries. The recipe is
written for quantity because it is such a great party dessert and it
always creates a sensation. The gelatin can be made with other kinds
of citrus juice.

from Anna Tasca Lanza, The Flavors of Sicily (1996: ISBN
0517700794; Clarkson Potter, Pub.).

Per serving: 363 Calories (kcal); trace Total Fat; (0% calories from
fat); 3g Protein; 90g Carbohydrate; 0mg Cholesterol; 67mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat;
5 Other Carbohydrates

Recipe by: Anna Tasca Lanza (1996)

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