|Posted on February 26, 2013 at 10:20 AM|
Blood orange is one of my favorite citrus fruit. I love its bright ruby color and the sweet orange flavor. The season is not very long so I buy dozens, and use them to make juice and sometimes to make jellies.
At the recent soba workshop in San Francisco Cooking School, I introduced blood orange agar agar dessert. I love this dessert because agar agar jellies are simple to make, and so refreshing. I make this with different types of fruit purees and juices. Citrus fruit in the winter, strawberries in the spring, stone fruits and berries in the summer, and persimmon in the fall. I can have colorful seasonal desserts all year round.
400 ml Fruit puree or juice (blood orange, persimmons, pineapple, strawberries, any seasonal fruit – one or a combination of fruits)
2-2 gram bag of Agar Agar (Kanten Powder)
4 tbls cane sugar to taste 100 ml boiling water Mint for garnish Sauce (optional)
Combine the agar agar powder and sugar in the boiling water and mix well.
Add the puree or juice and continue mixing for a minute.
Pour the mixture into a mold.
Refrigerate. Garnish the jelly with mint and serve.