Ingredients:
6 firm ripe oranges
250 ml. water
250 ml. orange juice
4 tbsp. sugar ground
1/2 cup chilled cream for whipping
1 tsp. lemon juice
1/4 tsp. lemon rind finely grated
1 packet vegetarian orange jelly
2 drops vanilla essence
Method:
- Using a sharppointed knife, cut oranges into halves horizontally.
- This should be done by inserting knife point in diagonally, zigzagging the cut.
- Each half would have a serrated edge to give a flower shape.
- Scoop out segments carefully, without injuring the shells.
- Scrape insides of shells lightly with a blunt knife if required.
- Extract juice from segments, strain and keep aside.
- Keep shells aside in a covered box in fridge till required.
- Put water to boil, 1 tbsp. sugar, stir in jelly crystals, dissolve.
- Take off fire, cool a little, add lemon juice,rind,orange juice, cool to room temperature.
- Put mixture into fridge, till thick but not set.
- Whip cream and sugar till soft peaks form.
- Put in icing bag with giant star nozzle, chill til required.
- Pour thickened mixture into orange shells, arrange sturdily in tray.
- Put in freezer till jelly sets firmly.
- Top jelly lilies with swirl of whipped cream before serving.
- Serve each lily as individual helping with an appropriate spoon to scoop jelly.
Making time: 45 minutes (excluding setting time)
Makes: 12 servings
Shelflife: 2-3 days, if well chilled
Quencher's Index
