Temple Orange Gelées with Whipped Meringue
- TOTAL TIME: 30 MIN PLUS 3 HR CHILLING
- SERVINGS: 4
These gelées don't depend on butter, cream or any other kind of fat for flavor. Instead, they get a sweet, tangy taste from temple oranges, which practically burst with juice when their thin skin is torn open.
- 2 1/2 cups fresh temple orange juice, strained (from 4 large oranges)
- 1/4 cup plus 2 1/2 tablespoons sugar
- 1 tablespoon plus 3/4 teaspoon unflavored gelatin (1 1/2 envelopes)
- 2 teaspoons finely grated orange zest
- 2 tablespoons water
- 1 large egg white
- In a small saucepan, combine the orange juice with 1/4 cup plus 1/2 tablespoon of the sugar; stir to dissolve the sugar. Sprinkle the gelatin over the juice in an even layer. Let stand until the gelatin softens, about 5 minutes. Set the pan over moderate heat, swirling once or twice, until the juice is very warm and the gelatin has dissolved, about 2 minutes. Slowly pour the juice into glasses or glass bowls. Refrigerate until firm, at least 3 hours.
- Just before serving, in a small saucepan, combine the orange zest with the water and remaining 2 tablespoons of sugar. Simmer over moderately high heat until syrupy, about 3 minutes. Meanwhile, in a small stainless steel bowl, use a handheld mixer to beat the egg white at medium-high speed until it holds a soft peak. Beat in the hot syrup at high speed and continue to beat until firm and glossy, about 30 seconds. Dollop the meringue over the gelées and serve.
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Congratulations to Mei Lin, winner of Top Chef Season 12.