First of all I want to tell that I was interviewed for a new section of the magazine "Plates & Cups." I was very nervous as I was expecting to leave because I did not have prepare anything special, just answer a "ping sets" of questions. I was very happy and I am very grateful to the magazine. The best thing is that the number (especially pastries) is very nice, is they are doing very good changes both aesthetics and content. They recommend.
I tell them that this jelly recipe caught my attention since the first time I checked the book of the Journal Confectionery Paula (book launched during Paula Fair Gourmet). I liked it because it is light and fresh dessert ideal for this time of year. The important thing is to prove their oranges to see how sweet they are and then adjust the amount of sugar.
For I tell my foreign friends that the custard apple is a fruit that grows north of our country is green on the outside , white on the inside, and heart shaped. It is very aromatic, fleshy and a delight, the only problem is that it has many calories (especially to us about season bathing suits).
CHERIMOYA JELLY ORANGE
· 2 ½ cups orange juice (600 ml)
· ½ cup sugar (may vary depending on the sweetness of the oranges)
· 2 tablespoons of unflavored powdered gelatin
· 1 large custard apple, cored and chopped
· whipped cream for serving, optional (I do not think I served with cream and it is not necessary.)
In a saucepan heat the orange juice over medium heat, without letting it boil, remove from heat and set aside.
Then in a bowl the sugar, gelatin and 4 ½ tablespoons of water. Then melt in a double boiler or microwave for 10 seconds or until dissolved. Later add the dissolved gelatin mixture to orange juice. Add chopped cherimoya.
water pan (this helps the Jelly better off) if silicone is not necessary. Refrigerate at least 3 hours or until jelly is curd.
To unmold pass the hot mold (outside) and unmold on a serving platter.
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