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Candied Oranges With Orange Jelly And Chantilly Cream

In Germany I used to work as chef and I was responsible for desserts and appetizers. Personally, I'm not a sweets person, but I love making them. In the weekly flyer, I noticed that oranges were on sale, so...

In Germany I used to work as chef and I was responsible for desserts and appetizers. Personally, I'm not a sweets person, but I love making them. In the weekly flyer, I noticed that oranges were on sale, so I started looking for a recipe in Gordon Ramsays book “Maze” and I was successful. If you love oranges you will adore this easy and delicious recipe. I thought it was really easy to make, so you will be fine. That means: put your apron on and start cooking!

Orange jelly

Orange Jelly
Orange Jelly


  • Generous 1 cup fresh orange juice, strained
  • 2 star anise
  • sheets of leaf gelatin (depending on size)


  1. Gently heat the orange juice with the star anis in a pan to bare simmer.
  2. Meanwhile, soak the gelatin in cold water to cover for a few minutes to soften.
  3. Drain the gelatin, squeeze out excess water, then add to the Orange juice, off the heat, and stir to dissolve.
  4. Strain through a fine strainer into a rigid plastic container. Let cool, then chill until set.

Candied Oranges and Chantilly Cream

Candied Oranges With Orange Jelly And Chantilly Cream
Candied Oranges With Orange Jelly And Chantilly Cream


Candied oranges:

  • 2 medium oranges, washed
  • 2 ¼ cups superfine sugar
  • 2 ½ water

Chantilly cream:

  • 1 ¼ cups whipping cream
  • 1 vanilla bean, split and seeds scraped
  • 1-2 tbsp confectioners sugar to taste

To serve:

  • 1-2 empty vanilla beans, sliced (optional)
  • Orange and star anise jelly
  • Orange powder, to sprinkle
  • Few star anise


  1. Put the oranges into the freezer for 20 minutes to firm them up slightly.
  2. Cut off the top and bottom of each one and slice the oranges as thinly as possible – the slices should be about 1/16 inches thick.
  3. Bring the kettle to a boil and have a bowl of iced water ready on the side. Put the orange slices into large heatproof bowl, pour over enough boiling water to cover, and leave for a minute. Carefully pour off the hot water, then briefly refresh the orange slices in the iced water and remove. Repeat blanching and refreshing the Orange slices twice. This will draw out the bitter edge from the Orange skins. Drain well.
  4. Put the sugar and water into a heavy pan and stir over low heat to dissolve the sugar. Increase the heat, bring to a boil, and let bubble for a few minutes.
  5. Reduce the heat to low and add the blanched Orange slices. Lay a crumbled piece of waxed paper on top and cook gently for 1 to 1 ¼ hours until the Orange slices are translucent and tender. You may need to add a little water to the pan halfway through cooking if the syrup becomes too thick.
  6. Transfer to a bowl and let cool completely, then chill for about 10 minutes. (The candied orange slices keep well covered with the syrup in a sealed container in the refrigerator for a month or longer)
  7. When ready to serve, for the chantilly cream, lightly whip the cream with the vanilla seeds and confectioners sugar to taste. Slice the vanilla beans if using a decoration. Place 2 orange slices on each serving plate, and sprinkle with a little Orange powder if you like.
  8. Place a spoonful of Orange and star anise jelly on one orange slice and a spoonful of chantilly cream on the other. Top with the star anise and sliced vanilla beans, if using


Gelatin is a mixture of peptides and proteins produced by partial hydrolysis of collagen extracted from the skin, bones, and connective tissues of animals such as domesticated cattle, chicken, pigs, and fish. During hydrolysis, the natural molecular bonds between individual collagen strands are broken down into a form that rearranges more easily. Its chemical composition is, in many respects, closely similar to that of its parent collagen.] Photographic and pharmaceutical grades of gelatin are generally sourced from beef bones.

Gelatin readily dissolves in hot water, and sets to a gel on cooling. Gelatin added directly to cold water does not dissolve well. Gelatin is also soluble in most polar solvents. Gelatin solutions show viscoelastic flow and streaming birefringence. The solubility of the gelatin is determined by the method of manufacture. Typically, gelatin can be dispersed in a relatively concentrated acid. Such dispersions are stable for 10–15 days with little or no chemical changes and are suitable for coating purposes or for extrusion into a precipitating bath.[citation needed]

The mechanical properties of gelatin gels are very sensitive to temperature variations, the previous thermal history of the gel, and time. These gels exist over only a small temperature range, the upper limit being the melting point of the gel, which depends on gelatin grade and concentration (but is typically less than 35 °C) and the lower limit the freezing point at which ice crystallizes. The upper melting point is below human body temperature, a factor which is important for mouthfeel of foods produced with gelatin. The viscosity of the gelatin/water mixture is greatest when the gelatin concentration is high and the mixture is kept cool (? 4 °C). The gel strength is quantified using the Bloom test.