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
cup blood orange juice
teaspoons unflavoured gelatine powderr
cup caster sugar
50 - 100g
feta cheese, in small chunks
6 green olives, stoned and sliced into rings or chunks
small whole mint leaves
Pinch of cayenne pepper (Optional)
- Grease an 11 & 7 inch pan lightly with oil
- In a bowl, whisk half of the orange juice with the gelatine till smooth and well combined. Set aside for five minutes to soften.
- Heat sugar and water till dissolved and then bring to the boil. Then reduce heat and simmer for a couple of minutes.
- 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.
- 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.
- Cover the mixture with clingfilm/foil and refrigerate till set.
- 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!
- This recipe was entered in the contest for Your Best Recipe with Citrus & Olives
- This recipe was entered in the contest for Your Best Dish with Blood Oranges, Feta and Mint