Citrus gelée

Preparation info
  • Yield: Approximately

    24 ounces

    • Difficulty


Appears in
The Dessert Architect

By Robert Wemischner

Published 2009

  • About


Oz Grams Each Name of ingredient
24, approximate


  • Bloom the gelatin sheets in enough water to cover them.
  • When softened, remove from the water and squeeze excess liquid out of the sheets.
  • In a medium-sized heavy saucepan, heat half of the orange juice.
  • Add the bloomed gelatin and stir to dissolve.
  • Add the remaining orange juice and pour this mixture into 12 shallow serving bowls to