Author Notes
I love the look of 'studded' jellies. In Germany, I've had them for breakfast with carrots, ham and peppers set in a clear jelly. —Kitchen Butterfly
Ingredients
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1 cup
blood orange juice
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2 teaspoons
unflavoured gelatine powderr
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1/2 cup
caster sugar
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1 1/2 cups
water
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50 - 100g
feta cheese, in small chunks
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6 green olives, stoned and sliced into rings or chunks
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12-24
small whole mint leaves
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Pinch of cayenne pepper (Optional)
Directions
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Grease an 11 & 7 inch pan lightly with oil
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In a bowl, whisk half of the orange juice with the gelatine till smooth and well combined. Set aside for five minutes to soften.
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Heat sugar and water till dissolved and then bring to the boil. Then reduce heat and simmer for a couple of minutes.
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Take off the heat and stir in the juice-gelatine mixture. Whisk/stir again well. Then add the remaining half cup of juice. Add a pinch of cayenne, if using and whisk well to combine.
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Pour the mixture into the greased pan and then stud the still liquid mixture with the feta cheese chunks and green olive rings/chunks, distributing evenly. Place the mint leaves too in the mixture.
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Cover the mixture with clingfilm/foil and refrigerate till set.
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Serve as a side with grilled meats......or in breads. This evening, I had some in a croissant - heavenly. Sweet, salty, minty....all at once!
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