CookEat Recipe
Orange and Alchermes Jelly
A chilled citrus jelly coloured ruby pink by alchermes and flavoured with rum. Weigh the gelatin after measuring the finished liquid; see the setting ratio in the method.
Method
Steps
Step 1
Gather the ingredients: 150 g sugar; Platinum-grade leaf gelatin: approximately 2.4 g per 100 ml of the measured finished liquid (editorial setting estimate); 400 ml water, plus cold water for soaking the gelatin; 4 tablespoons alchermes liqueur; 2 tablespoons rum; 1 large sweet orange; 1 lemon; A little neutral oil for the mould.
Step 2
Lightly oil a jelly mould. Boil the sugar in 200 ml of the measured water for 10 minutes. Strain through a fine clean cloth into a measuring jug. Add the strained orange and lemon juices.
Step 3
Add the remaining 200 ml water, alchermes and rum. Measure the complete liquid volume. For platinum-grade leaf gelatin, allow approximately 2.4 g per 100 ml of this liquid: for example, 600 ml needs about 14.5 g. Weigh the leaves rather than assuming every sheet has the same weight. For a different gelatin strength, use the manufacturer's equivalent firm-set dose for a citrus jelly containing alcohol.
Step 4
Soak the measured gelatin in cold water according to its packet, then squeeze out excess water. Warm a small portion of the prepared liquid gently, take it off the heat and dissolve the softened leaves in it without boiling. Stir thoroughly into the remaining liquid.
Step 5
Pour into the mould and refrigerate for at least 6 hours, until completely set. Briefly warm the outside of the mould with warm water and unmould onto a plate. Keep at 4°C or colder and use within 2 to 3 days.
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