Blood Orange Gelatin Food

BLOOD ORANGE MARGARITA SHOTS

Steps:

• Halve the oranges and gently scrape out the pulp, membrane and white pith with a spoon or melon baller. Place the orange rinds in muffin tins or fit them all into a pan so they can be filled without tipping over.
• Put 1/2 cup cold water in a bowl, sprinkle the gelatin evenly on top and let it absorb the water for 2 minutes. Whisk in 3/4 cup boiling water until the gelatin is fully dissolved and then whisk in the sugar until dissolved. Cool the mixture to room temperature and then stir in the blood orange sparkling soda, tequila and orange liqueur. Spoon the gelatin mixture into the orange rinds. Refrigerate overnight.
• Carefully slice each orange half into 2 wedges and serve.

BLOOD ORANGE PANNA COTTA

Steps:

• FOR THE PANNA COTTA: Pour gelatin into a small bowl and moisten with 1 T cool water. Let bloom for 1 or 2 minutes. In a small saucepan, combine half of the blood orange juice with the sugar on medium heat, and bring just to a simmer. Add gelatin and the finely-grated zest. Remove from heat when gelatin fully dissolved. Set aside.
• In a medium bowl, combine remaining orange juice with creme fraiche and buttermilk. Strain hot juice-gelatin liquid into the bowl, and whisk gently to mix evenly. Portion into ramekins. Refrigerate and allow to set, about 4 to 6 hours, or overnight.
• FOR THE GRANITE: Pour orange juice into a large mixing bowl. Combine lemongrass, zest strips, sugar, and water in a saucepot and bring to boil. Remove from heat and strain into the orange juice. Stir. Pour into a large freezer-safe storage container, cover and refrigerate. When cool, freeze overnight. When solid, scrape with a fork into ice flakes. Serve or store in the freezer in a sealed container.
• FOR THE PISTACHIOS: On a sheet pan, toss pistachios in just enough confectioners' sugar to lightly coat. Combine water, sugar, and salt in heavy-bottomed skillet on high heat. Cook until sugar melts and lightly caramelizes to light brown (about 140 Celsius). Add the pistachios and mix vigorously to coat every nut with sugar mixture. Keep cooking and stirring until the nuts caramelize. Meanwhile, line the sheet pan with parchment or a Silpat. Spread nuts on the Silpat or parchment-lined sheet tray to cool.
• ORANGE SUPREMES: With a sharp knife, cut the top and bottom off each orange. Trim rind and skin from sides, following the contour of the orange. Cut orange into segments by making a vertical cut on either side of each segment's white stripe. To serve, place 3 to 4 supreme slices on top of each panna cotta ramekin. Scrape 1 to 2 T of granite ice flakes from the block with a fork and add over supremes. Garnish with sea salt and a few caramelized pistachios.

BLOOD ORANGE AND COCONUT MARSHMALLOWS

Steps:

• Line a 13x9 1/2" rimmed baking sheet (or use a 13x9" baking pan; marshmallows will be a bit taller) with a silicone baking mat or parchment paper and lightly coat with nonstick spray. Place 1/4 cup water in the bowl of a stand mixer fitted with whisk attachment and sprinkle gelatin over. Let stand until softened, about 10 minutes.
• Stir granulated sugar, blood orange juice, and 2 tablespoons corn syrup in a small saucepan fitted with thermometer; bring to a simmer over medium-high heat. Cook until thermometer registers 230°.
• Meanwhile, add remaining 3 tablespoons corn syrup to gelatin mixture. As soon as thermometer registers 230° and with mixer on high speed, add blood orange syrup to gelatin mixture, drizzling down the side of the bowl. Beat until soft, collapsing peaks form and bowl feels cool to the touch, about 5 minutes.
• Mix in red food coloring, adding more to reach desired color.
• Working quickly, scrape blood orange mixture into prepared pan; smooth into an even layer with an offset spatula lightly coated with nonstick spray. Let cool.
• Place 1/4 cup water in the bowl of stand mixer fitted with whisk attachment and sprinkle gelatin over. Let stand until softened, about 10 minutes.
• Stir granulated sugar, coconut milk, and 2 tablespoons corn syrup in a small saucepan fitted with thermometer; bring to a simmer over medium-high heat.
• Cook until thermometer registers 230°. Meanwhile, add remaining 3 tablespoons corn syrup to gelatin mixture. As soon as thermometer registers 230° and with mixer on high speed, add coconut syrup to gelatin mixture, drizzling down the side of the bowl. Beat until soft, collapsing peaks form and bowl feels cool to the touch, about 5 minutes.
• Working quickly, scrape coconut mixture over blood orange layer; smooth with offset spatula. Let sit, uncovered, at least 12 hours before cutting. (Marshmallow will be firm but springy when pressed.)
• Dust a cutting board with powdered sugar. Gently run a paring knife around the edge of the pan to release marshmallow and invert onto cutting board. Cut marshmallow into 3/4"-wide strips and roll in powdered sugar. Coil into glass jars for gifting, or cut into 2" pieces and roll in any remaining powdered sugar.

LEMON AND BLOOD ORANGE GELéE PARFAITS

Steps:

• Get out six 6- or 8-ounce glasses (I use 6-ounce tumblers that taper out from the bottom).
• Make the lemon layer. Place the gelatin in a medium bowl and pour in 1/4 cup of the water. Allow the gelatin to sit and "bloom" for 10 minutes. Combine the remaining water and the sugar in a saucepan and bring to a bare simmer. Simmer until the sugar has dissolved and remove from the heat. Pour over the gelatin mixture and stir until the gelatin has dissolved. Stir in the lemon juice. Pour about an inch into each of the glasses. Place in the refrigerator until set, about 1 hour.
• Make the blood orange gelée. Juice all but one of the oranges and strain. Juice the remaining orange, strain out the seeds but not the pulp, and add to the strained juice. Place the gelatin in a medium bowl and pour in 1/4 cup of the water. Allow the gelatin to sit and "bloom" for 10 minutes. Combine the remaining water and the sugar in a saucepan and bring to a bare simmer. Simmer until the sugar has dissolved and remove from the heat. Pour over the gelatin mixture and stir until the gelatin has dissolved. Stir in the orange juice. Make sure that the lemon layers are set and fill the tumblers with the orange juice mixture. If you want, you can make different patterns, alternating stripes of orange and yellow, but you will have to allow each layer to set before you add the next one. Refrigerate for several hours, until set.

BLOOD ORANGE PANNA COTTA

Steps:

• Pour 1 cup juice into medium saucepan; sprinkle gelatin over. Let stand 15 minutes.
• Stir gelatin mixture over low heat until gelatin dissolves, 1 to 2 minutes. Add 1/2 cup sugar and 5 teaspoons orange peel; stir until sugar dissolves, 1 to 2 minutes longer. Strain into medium bowl, pressing on solids. Discard solids in strainer. Cool juice mixture 10 minutes. Whisk yogurt, cream, and lemon juice into orange juice mixture until smooth. Divide among six small goblets. Chill until set, at least 4 hours ahead.
• Stir 1 1/3 cups orange juice, 1/4 cup sugar, 2 teaspoons orange peel, and cardamom in medium saucepan over low heat until sugar dissolves. Increase heat and boil until reduced to 6 tablespoons, 16 to 17 minutes. Strain syrup into small bowl; chill.
• Spoon some of syrup over each panna cotta and serve.

BLOOD ORANGE GELATIN

Steps:

• Strain the juice through a double layer of damp cheesecloth or a paper coffee filter. Measure 3 cups of the juice. Sprinkle gelatin over to soften.
• Meanwhile, bring the remaining 3 cups of juice to a boil in a small saucepan. Add the sugar, stirring to dissolve. Remove from heat as soon as it dissolves, and stir in the juice and gelatin mixture. Pour into a glass bowl, and allow to cool. Cover with plastic wrap, and refrigerate overnight. Garnish with zest and pomegranate seeds.

BLOOD ORANGE GLAZE

Steps:

• In a small bowl, sprinkle gelatin over 2 tablespoons of the juice; let stand until soft, about 10 minutes. In a small saucepan, bring sugar and 4 tablespoons juice to a boil. Combine remaining tablespoon juice and cornstarch in a small bowl. Stir until dissolved; whisk into boiling orange juice. Remove from heat. Stir in softened gelatin. Cool to lukewarm, and pour over cake.

BLOOD ORANGE CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F.
• Fit a parchment circle into the bottom of a 7-inch springform pan.
• CRUST:.
• Combine graham-cracker crumbs and 2 tablespoons sugar(from the 3/4 cup sugar) in a small bowl.
• Stir in melted butter with a fork until crumbs are moistened.
• Press into bottom of pan, and bake for 10 minutes.
• CHEESECAKE:.
• Place ricotta in a sieve lined with cheesecloth, place in refrigerator, and let the ricotta drain for several hours or overnight.
• Place lemon juice in a small bowl, and sprinkle gelatin over the surface. Set aside for 10 minutes to soften.
• In a small, heavy saucepan, beat egg yolks until smooth.
• Whisk in milk, gradually whisk in remaining 1/2 cup plus 2 tablespoons sugar.
• Add saltand cook over low heat, stirring constantly, until mixture coats the back of a spoon, about 7 minutes.
• DO NOT ALLOW TO BOIL!
• Transfer to a bowl, and stir in softened gelatin, orange zest, and vanilla, mixing until gelatin is completely dissolved.
• Set custard aside.
• Place drained ricotta in the bowl of a food processor, and process until smooth.
• Add cream cheese, and process again until smooth.
• With machine running, add warm custard, and process just long enough to combine.
• Transfer to a bowl, and fold in whipped cream.
• Pour mixture into the prepared pan, cover, and chill overnight.
• Place a candied orange slice in center of cake. Pour glaze over top, tipping cake pan to cover completely.
• Chill for 1 hour, or until glaze is set.
• To unmold, wrap a hot towel around sides of pan to help release cake, and run a thin knife around the inside of the pan.
• Carefully remove outside of pan. Slide onto a serving plate, and chill until ready to serve.
• CANDIED BLOOD ORANGE SLICES:.
• Cut orange into 1/8-inch slices and in a small saucepan over medium heat, combine sugar, water, and syrup.
• Bring to a boil, cover, and simmer until clear and no crystals cling to sides of pan, about 3 minutes.
• Add orange slices in 1 layer; simmer until transparent, about 1 hour.
• Using a slotted spoon, transfer to a wire rack to cool.
• BLOOD ORANGE GLAZE (Makes enough for one 7-inch cake):.
• In a small bowl, sprinkle gelatin over 2 tablespoons of the juice; let stand until soft, about 10 minutes.
• In a small saucepan, bring sugar and 4 tablespoons juice to a boil.
• Combine remaining tablespoon juice and cornstarch in a small bowl, stirring until dissolved; whisk into boiling orange juice.
• Remove from heat. Stir in softened gelatin.
• Cool to lukewarm, and pour over cake.

SAVORY BLOOD-ORANGE GELATIN

Steps:

• In a small saucepan, combine 14 cup of the blood-orange juice and the salt. Bring to a boil and immediately remove from heat. Add the gelatin powder and stir until dissolved. Add the remaining juice and mix thoroughly.
• Pour the mixture into a 4-cup mold, individual molds or an ice-cube tray. Refrigerate until firm, at least 4 hours.

10 BEST WAYS TO USE BLOOD ORANGES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a blood orange recipe in 30 minutes or less!