orange jelly with chantilly cream

orange jelly with chantilly cream
from Dinner Chez Moi by Laura Calder
serves 6

2 1/2 c. (625 mL) freshly-squeezed orange juice (from about 8 oranges)
4 tsp. (20 mL) gelatin
1/4 c. (55 g.) sugar
Lightly sweetened vanilla-scented whipping cream, loosely whipped (for serving)


Set out a 3-cup (740 mL) bowl.

Strain your freshly-squeezed orange juice through a fine-mesh sieve. Set aside.

Get out a small glass bowl and pour 1/4 cup water into it. Sprinkle gelatin over. Set aside to soften.

In a small pot, stir the sugar into another 1/4 cup water. Boil about 3 minutes to dissolve. Whisk the sugar syrup into the orange juice. Set aside.

Boil an inch of water in a small saucepan and turn the heat off. Set the small bowl of gelatin in the hot water for a few minutes. Stir to melt it into liquid. Once it's fluid and clear, whisk into the orange juice mixture. Strain and pour into your serving bowl. Refrigerate until set, about 4 hours.

Serve in small bowls with runny chantilly cream.