Orange Jelly

Preparation info
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By Claudia Roden

Published 1986

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This is another modern, European-inspired dessert which is nevertheless Oriental.


  • 20 g (¾ oz) gelatine (2 tablespoons)
  • 300


Stir the gelatine in the water over low heat until it dissolves. Then add the juice of 4 oranges and the lemon, and the orange blossom water. Sweeten to taste.

Peel the remaining 2 oranges, removing as much pith as possible. Slice thinly and halve. Place the half-slices decoratively along the sides of a moistened mould, with a few in the centre to hold them in place. Slices of apple can