LEMON AND BLOOD ORANGE GELéE PARFAITS
Inspired by a wonderful dessert in the pastry chef Sherry Yard's "Desserts by the Yard," this is a beautifully layered jello. First make the lemon gelée - even better if you have Meyer lemons at your disposal - and let it set in the glasses (this will take about an hour, so plan accordingly). Then make the blood orange jelly and pour on top of the lemon layer. The lemon layer is thinner than the blood orange layer.
Provided by Martha Rose Shulman
Categories dessert
Time 1h30m
Yield Serves 6
Number Of Ingredients 8
Steps:
- Get out six 6- or 8-ounce glasses (I use 6-ounce tumblers that taper out from the bottom).
- Make the lemon layer. Place the gelatin in a medium bowl and pour in 1/4 cup of the water. Allow the gelatin to sit and "bloom" for 10 minutes. Combine the remaining water and the sugar in a saucepan and bring to a bare simmer. Simmer until the sugar has dissolved and remove from the heat. Pour over the gelatin mixture and stir until the gelatin has dissolved. Stir in the lemon juice. Pour about an inch into each of the glasses. Place in the refrigerator until set, about 1 hour.
- Make the blood orange gelée. Juice all but one of the oranges and strain. Juice the remaining orange, strain out the seeds but not the pulp, and add to the strained juice. Place the gelatin in a medium bowl and pour in 1/4 cup of the water. Allow the gelatin to sit and "bloom" for 10 minutes. Combine the remaining water and the sugar in a saucepan and bring to a bare simmer. Simmer until the sugar has dissolved and remove from the heat. Pour over the gelatin mixture and stir until the gelatin has dissolved. Stir in the orange juice. Make sure that the lemon layers are set and fill the tumblers with the orange juice mixture. If you want, you can make different patterns, alternating stripes of orange and yellow, but you will have to allow each layer to set before you add the next one. Refrigerate for several hours, until set.
Nutrition Facts : @context http, Calories 170, UnsaturatedFat 0 grams, Carbohydrate 39 grams, Fat 0 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 13 milligrams, Sugar 35 grams
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Myah Hernandez
[email protected]Thanks for sharing this recipe!
mubiru raj
[email protected]I can't wait to try more recipes from this website!
Pb Mohaze
[email protected]These parfaits were the perfect summer dessert.
SYED DANIAL HUSSAIN
[email protected]I'll definitely be making these parfaits again!
Natasha Beach
[email protected]These parfaits were easy to make and turned out great!
Rj Habib
[email protected]I'm not a big fan of lemon or blood orange, but I still enjoyed these parfaits.
John Onyango
[email protected]These parfaits were a bit too sweet for my taste, but they were still very good.
Chima Chibuzor
[email protected]Loved these parfaits! The lemon and blood orange flavors were so refreshing.
Views Fever
[email protected]These parfaits were amazing! The flavors were perfect and the gele texture was so light and airy.
Isaac Ado
[email protected]I had some trouble getting the gele to set properly, but other than that, these parfaits were delicious.
Sksuper kanggal
[email protected]These parfaits were a bit too tart for my taste, but I think that's just a personal preference. The gele texture was very nice, though.
jag hedge
[email protected]I love the combination of lemon and blood orange in these parfaits. The gele texture is also very unique and interesting.
Shani Lambar
[email protected]These parfaits were easy to make and turned out beautifully. The flavors were well-balanced and the texture was perfect.
David Rodrigues
[email protected]I made these parfaits for a brunch party and they were a big hit. The flavors were bright and citrusy, and the gele texture was light and airy.
Nesma Salah abdelalim
[email protected]These parfaits were a hit at my dinner party! The combination of lemon and blood orange was refreshing and delicious, and the gele texture was perfect.