Blood-orange jellies with leche merengada


  • Serves 4 people

  • 750 ml blood-orange juice
  • 1 tbsp caster sugar, or to taste
  • 3 titanium-strength gelatine leaves, softened in cold water for 5 minutes
  • Leche merengada
  • 440 ml milk
  • 150 ml pouring cream
  • 15 ml brandy
  • Finely grated rind of 1 lemon
  • 1 cinnamon quill
  • 150 gm caster sugar
  • 3 eggwhites
01   For leche merengada, stir milk, cream, brandy, lemon rind, cinnamon and 100gm caster sugar in a saucepan over low heat until sugar dissolves, then cool completely. Whisk eggwhites to soft peaks in an electric mixer, then whisk in remaining sugar until stiff peaks form (2-3 minutes). Fold through cream mixture, freeze in an ice-cream machine, then freeze until required. Makes about 500ml.
02   Meanwhile, whisk juice and sugar in a bowl until combined. Heat 100ml juice mixture in a small saucepan over medium heat until hot. Squeeze excess water from gelatine, add gelatine to hot juice mixture, stir to combine, then strain into remaining juice. Divide among 400ml serving glasses and refrigerate until set (4-5 hours).
03   Top blood-orange jellies with leche merangada and serve.
This recipe is from the November 2011 issue of Australian Gourmet Traveller.
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