Sweet Pleasures....Gelatin!

Gelatins, or jellies, are nothing more than sweetened fruit juice "set" with unflavored powdered or sheet gelatin. Plan ahead: They don't require much work but do need time. Most gelatins take at least 2 hours to set, and some must do so overnight.

The Process

To fruit juice, stir in sugar or a flavored simple syrup to just the right sweetness (avoid uncooked pineapple; an enzyme in it keeps gelatin from setting). Soften the gelatin in cool liquid, either water or some of the sweetened juice -- so long as it's cool. The gelatin is then dissolved in simmering liquid over medium heat. Strain this mixture into the remaining juice. Pour into a mold of any shape and chill. (To ease unmolding, dampen the mold before pouring the gelatin in.)

The Ratio

Molded gelatin typically uses 1 envelope (scant 2 1/4 teaspoons) powdered gelatin for 2 cups liquid. For looser results, simply use a little less gelatin.

To Unmold

Dip the vessel's bottom in hot water for 15 to 20 seconds to loosen. Dip again if necessary. Invert onto serving plate. Make sure the molds are thin; Bundt pans, teacups, and metal pudding molds work, but ramekins tend to be too thick for heat to penetrate efficiently.

Serves 4 to 6

1 1/4 cups cold water

1 cup sugar

1 cinnamon stick

3 strips orange zest (4 inches each)

1 1/2 teaspoons anise seeds (optional)

2 1/2 cups strained fresh orange juice (from 8 to 10 oranges), or unsweetened store-bought juice

1 tablespoon fresh lemon juice

Scant 4 1/2 teaspoons unflavored gelatin (two 1/4-ounce envelopes)

Directions

Bring water, sugar, cinnamon, zest, and anise seeds if desired, to a boil in a small saucepan, stirring until sugar dissolves. Remove from heat, and refrigerate for 2 hours. Strain through a fine sieve. Whisk 1 1/4 cups syrup with orange and lemon juices.

Sprinkle gelatin over 3/4 cup cooled juice mixture in a small saucepan, and let stand until softened, about 5 minutes. Bring to a simmer over medium-high heat, stirring until gelatin dissolves. Strain into remaining juice mixture. Pour into a damp 4-cup mold. Refrigerate until set, at least 4 hours or up to overnight. To serve, dip mold in hot water until gelatin loosens, and invert quickly.

(via Martha Stewart)