Jelly with oranges is a light and healthy dessert. How to cook jelly with oranges and recipes with him

Jelly with oranges is a light and healthy dessert. How to cook jelly with oranges and recipes with him

Jelly is a low-calorie fruit dessert.

For its preparation will need fruit, juice and thickener.

Gelatin, agar-agar and pectin are used as gelling agents.

Jelly with oranges can be served as a stand-alone dessert, or act as a filling and decoration for baking.

Jelly with oranges - the basic principles of cooking

Jelly with oranges is prepared on the basis of orange juice, sugar, gelatin or other binder. Gelatin pour warm water and dissolve it in a water bath. They put orange juice on the fire, add sugar and boil, stirring constantly, until it is completely dissolved. Then gelatin is introduced, mixed and poured into transparent glass prepared dishes. You can add pieces of orange or other fruit to the jelly.

Add the gelling agent with care. If you put too much gelatin, an unpleasant taste will appear. Pectin reduces the transparency of the jelly.

To give the dish a special shade, alcoholic beverages are added to the dish. It can be wine, liquor or brandy.

Served dessert in a bowl of transparent glass. Dessert will look very original if the mixture is poured into orange peel halves. After the jelly hardens, chop it into slices. Decorate the jelly with berries, fruit or whipped cream.

The dessert prepared by multi-colored layers originally looks.

Recipe 1. Jelly with oranges


  • 8 g ​​of instant gelatin;
  • 30 g of sugar;
  • three oranges.

Method of preparation

1. Oranges scalded with boiling water and wipe with a towel. Cut them in half and squeeze the juice using a special tool. It should be 300 ml.

2. Pour orange juice into a saucepan, add sugar and set on slow fire. We warm the mixture until the sugar is completely dissolved. The mixture should not boil!

3. Dissolve the gelatin in warm water and inject it into the warm juice, stirring constantly. Tomim another couple of minutes. Strain the future of jelly. When the liquid has cooled to a warm state, pour it into a portion of transparent glassware. Sent in the fridge for four hours. Serve, decorated with coconut or chocolate chips.

Recipe 2. Jelly with oranges and chocolate mousse


  • three large oranges;
  • 200 ml of 33% cream;
  • 100 g of granulated sugar;
  • 100 ml of milk;
  • 20 g vanilla sugar;
  • 150 g dark chocolate;
  • 15 gelatin.

Method of preparation

1. Gelatin pour a small amount of warm water and leave to swell.

2. Pour the milk into a saucepan, add half the vanilla sugar and bring the mixture to a boil.

3. Introduce gelatin into milk with constant stirring so as not to form lumps. Add the chocolate pieces and knead until it dissolves completely.

4. Milk mixture is fully cooled. Cream whip until dense foam. Combine milk chocolate mixture with cream and gently mix.

5. Pour the oranges with boiling water, wipe with a towel and squeeze the juice out of them. Add gelatin into it, mix and leave for a while.

6. Now add white and vanilla sugar. We set on fire and warming, stirring, until the sugar has dissolved. Pour the warm mixture in glasses, filling them in two thirds of the volume. Maintain in the refrigerator until it hardens.

7. Using a pastry bag, squeeze chocolate mousse over the jelly and decorate it with thin spirals of orange zest.

Recipe 3. Jelly with oranges and bananas


  • 120 g of sugar;
  • two sachets of transparent jelly;
  • large orange;
  • 125 ml of boiled hot water;
  • a bag of jelly with strawberry flavor;
  • 40 g sour cream;
  • banana.

Method of preparation

1. Clean the banana peel, cut into pieces and interrupt in a blender to a puree state.

2. Put sour cream in a deep bowl, add sugar and banana puree to it. Prepare transparent jelly, adhering to the recommendations on the package. Cool to warm and add banana-sour cream mixture. Stir and pour into glasses or ice cream bowls, leaving about a third of the mixture. Sent to the fridge. 3. Pour strawberry jelly into a plate, pour half a cup of hot boiled water and stir until dissolved. Pour on the frozen banana jelly and again put in the refrigerator.

4. As soon as the strawberry jelly hardens. Melt the remaining banana mixture in a water bath, stirring constantly, and pour over the strawberry layer. Put in the fridge.

5. Cut the orange in half and squeeze the juice out of it. Mix transparent jelly with orange juice and sugar. Put the mixture on the fire, bring to a boil, stirring, and cook for 15 minutes. Cool and pour on banana jelly. Maintain in the refrigerator until it hardens. Decorate with berries and serve.

Recipe 4. Sand Jelly Baskets with Oranges


  • orange;
  • a bag of orange-flavored jelly;
  • baking powder - 3 g;
  • flour - 150 g;
  • butter - 75 g;
  • vanilla sugar - 50 g;
  • an egg;
  • mint.

Method of preparation

1. Remove the oil from the refrigerator in advance so that it becomes soft. Grind it with baking powder and flour into a crumb. Add egg and sugar. Knead the dough tightly. Wrap it in a wrap and put it in the fridge for half an hour.

2. Preheat oven to 200C. Divide the dough into small pieces. Lightly roll each and put in molds for muffins. Cover the parchment and pour the dry beans. Send to the oven for seven minutes. Remove the parchment with beans and bake for another five minutes. Cool baskets and remove from the form.

3. Pour boiling water over the orange, wipe it with a towel and cut into slices. Put one slice in each basket. Prepare orange jelly in accordance with the instructions on the package and pour over the contents of the baskets. To sustain in the refrigerator until full hardening. Serve the dessert, decorated with mint leaves.

Recipe 5. Milk jelly with oranges


  • 400 ml of drinking water;
  • 20 g of gelatin;
  • 8 g ​​vanilla sugar;
  • 200 g of sugar;
  • 450 ml of milk;
  • two oranges.

Method of preparation

1. Wash Oranges. Cut off the crusts from one fruit and place them in a deep stewpan, pour 300 ml of drinking water and put on fire. Boil from the moment of boiling, ten minutes. Strain the mixture.

2. Pour gelatin 100 ml of warm water and leave to swell.

3. Add 100 g of granulated sugar and half of the swollen gelatin to the orange tea. Put it on the fire again and bring to a boil, but do not boil!

4. Remove the zest from the second orange. Squeeze juice out of two oranges. In the decoction with gelatin, add the zest and orange juice.

5. Pour 100 g of sugar into milk, add vanilla sugar and mix. Put on the stove and bring to a boil. Add the remaining gelatin into the milk and mix.

6. Pour the orange mixture into the form and put it in the fridge. When the orange layer hardens, gently pour in the milk mixture. Put it in the fridge again. Pour so jelly, alternating layers. Refrigerate for six hours. Shape the jelly in a hot form for a few seconds and turn it over in a dish.

Recipe 6. Salmon in jelly with oranges


  • table salt;
  • two oranges;
  • sprig of rosemary;
  • carrot;
  • onion;
  • 10 g of gelatin;
  • kilogram of salmon fillet.

Method of preparation

1. Soak gelatin in a glass of cold boiled water and let it swell.

2. Peel the onion and carrot.

3. Boil water in a small saucepan, put vegetables in it, salt and cook for 20 minutes over medium heat.

4. Rinse and dry the salmon fillets. Cut the fish into thin slices, roll them up and roll together with toothpicks. Dip the salmon in the skillet and cook for four minutes.

5. Catch the fish with a skimmer and put it on a plate. Broth strain. One orange cut in half and squeeze the juice out of it. Pour it into the strained broth. Add the swollen gelatin and mix here. Put it on the fire and heat it to prevent boiling. Chill. 6. Cut the second orange into thin slices. Put them on the bottom of the form. Spread the salmon rolls on top and pour over all the jelly. Send in the refrigerator and soak up to full freeze. Garnish with rosemary.

Recipe 7. Jelly “Orange Slices”


  • gelatin - 25 g;
  • sugar - 250 g;
  • drinking water - 200 ml;
  • four oranges.

Method of preparation

1. Gelatin pour 100 ml of water, mix and leave to swell.

2. My oranges, wipe and cut in half. Squeeze the juice out of the halves. Carefully scrub the film and flesh out of the crusts, trying not to damage the skin.

3. Add sugar to the remaining water and bring to a boil. Twist the fire to a minimum and add the swollen gelatin. Cook, stirring, until dissolved. Do not allow boiling!

4. Combine the gelatinous mixture with orange juice and filter.

5. Put the orange halves on the coffee cups and pour the gelatin mixture into them. We put in the fridge for the night. Cut the jelly into slices and serve.

Jelly with oranges - tips and tricks

  • Add vanillin to the jelly with oranges. It will help to kill the specific taste and smell of gelatin.
  • If you are preparing a multilayer jelly, pour each new layer only on fully frozen jelly.
  • Do not allow the liquid to boil after you have entered the gelatin, otherwise the jelly will not harden.
  • In order for the jelly to not turn out turbid, be sure to strain it through several layers of gauze.
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