Aperitif Citrus Gelee Slices
- ★★
- ★★
- ★★
- ★★
- ★★
A Note from Feedfeed
Slice of summer! 🍊🍋 Last week @StephanieCmar impressed the judges with her panna cotta with yuzu curd & orange granita served in lemon shells, and these Aperitif Citrus Gelee slices are another a-peel-ing way to use the rind.
Tune in to Bravo Top Chef All Stars Thursdays at 10/9c on Bravo TV.
- Recipe Card
Recipe Card
ingredients
- 3 oranges, cut in half lengthwise, flesh removed and reserved
- 4 (0.25 ounce) packets unflavored gelatin
- 1 cup orange juice, (from reserved orange flesh)
- 1 cup Italian aperitif
- 1 cup Prosecco
Method
Step 1
In a bowl add ½ cup water, ½ cup orange juice and sprinkle gelatin on top. Let bloom for 5 minutes. Once gelatin begins to set add aperitif and Prosecco and stir to mix well.
Step 2
In a pot add ½ cup water, remaining orange juice and bring to a boil. Gently pour this into the bowl with gelatin mixture and stir to mix well.
Step 3
On a sheet pan, place empty orange halves. Pour gelatin mixture into oranges and place in the refrigerator until evenly set, about 2 hours.
Step 4
Once set, remove from the refrigerator, slice each orange half into 4 into wedges and serve.