Orange jelly with lemon and cardamom
| Serves | 6-8 | Origin | Fusion | |
| Preparation | 10 min | Heat rating |  | (No heat) |
| Cooking | 15 min | Ease |  | (Easy) |
| refrigerate: 4-5h | Vegetarian | Yes | ||
Ingredients
6 pods Green Cardamom pods, organic
12 juicy oranges, for 1 litre of juice
1 pink grapefruit
1 lemon
7-8 sheets of gelatine 1 ½ -2tbsps agar agar powder.
12 juicy oranges, for 1 litre of juice
1 pink grapefruit
1 lemon
7-8 sheets of gelatine 1 ½ -2tbsps agar agar powder.
Preparation
Pour the juice the grapefruit and lemon into a stainless steel saucepan. Split cardamom pods and add to the juice. Bring the juice to just under a boil. Once it reaches this stage turn off the heat, cover with a lid and let the juice cool for about 15mins.
In the meantime soak the leaf gelatine in cold water for 5minutes. Pour the juice through a sieve and reserve the cardamom pods. Dissolve the gelatine into the strained juice, whisk in to dissolve thoroughly. Pour in the orange and stir thoroughly again. Remove the cardamom seeds from the pods and add to the juice. Pour the jelly mixture into 6-8 glasses and refrigerate for 4-5hours.