Orange Blossom Gelatin Recipes

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ORANGE BLOSSOM GELATIN



Orange Blossom Gelatin image

As welcome as a splash of winter sunshine, this light, bright dessert makes a picture-pretty finish to any meal-and fits any diet. Change up the gelatin and yogurt flavor for easy variety. -Dellie Rosen, Boynton Beach, Florida

Provided by Taste of Home

Categories     Desserts

Time 5m

Yield 2 servings.

Number Of Ingredients 3

1 package (3 ounces) orange gelatin
1/2 cup boiling water
1/3 cup orange yogurt

Steps:

  • In a small bowl, dissolve gelatin in boiling water. Cool to room temperature; whisk in yogurt. Divide between two dessert dishes. Cover and chill for 4 hours or until firm.

Nutrition Facts :

ORANGE BLOSSOM TART



Orange Blossom Tart image

Thin slices of glazed orange arranged in a flowerlike pattern add a glistening top layer to this beautiful tart. From Bon Appetit, April 1994.

Provided by swissms

Categories     Tarts

Time 7h20m

Yield 12 serving(s)

Number Of Ingredients 19

1/2 cup hazelnuts, toasted, cooled
1 1/4 cups all-purpose flour
1/3 cup packed golden brown sugar
1/2 teaspoon salt
1/2 cup chilled unsalted butter, diced
3 tablespoons ice water
1 teaspoon vanilla extract
3 large seedless oranges, unpeeled
2 cups sugar
1 3/4 cups water
2 tablespoons light corn syrup
1 1/2 cups milk (do not use low-fat or nonfat)
1 1/4 teaspoons unflavored gelatin
1/2 cup sugar
2 large eggs
1 large egg yolk
3 tablespoons all-purpose flour
1 tablespoon freshly grated orange zest
1 teaspoon vanilla extract

Steps:

  • Crust:.
  • Butter 11-inch diameter tart pan with removable bottom.
  • Finely grind nuts with flour, sugar and salt in processor. Add butter and process using on/off turns until mixture resembles coarse meal.
  • Add water and vanilla; process until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic; freeze until firm, about 15 minutes.
  • Roll out dough on floured surfact to 14-inch round. Transfer to prepared pan. Press dough gently into pan. Trim dough, leaving 1/2-inch overhange. Fold in overhange, forming double-thick sides.
  • Freeze until firm, about 20 minutes. (Can be prepared 1 month ahead. Wrap tightly; keep frozen).
  • Oranges:.
  • Using serrated knife, cut ends from oranges. Slice oranges into 1/8-inch thick rounds.
  • Combine sugar, water and corn syrup in heavy large skillet. Stir over medium heat until sugar dissolves.
  • Place oranges in syrup; simmer 7 minutes. Turn top slices over; simmer until tender, occasionally pressing to submerge oranges in syrup, about 8 minutes longer. Cool 1 hour.
  • Line baking sheet with waxed paper. Using slotted spoon, transfer orange slices to prepared sheet, arranging in single layer.
  • Boil syrup in skillet until reduced to 1 cup, about 3 minutes.
  • Cover oranges and syrup separately; chill until cold, at least 3 hours and up to 3 days.
  • Position rack in lowest third of oven and preheat to 400°F.
  • Line crust with foil. Fill with dried beans or pie weights. Bake until sides are set, about 15 minutes.
  • Reduce oven temperature to 350°F Remove beans and foil; continue baking until brown, piercing with toothpick if crust bubles, about 20 minutes. Cool.
  • Filling:.
  • Place 1/4 cup milk in heavy small saucepan. Sprinkle gelatin evenly over and let stand 10 minutes to soften. Stir over low heat until gelatin dissolves; set aside.
  • Whisk sugar, eggs, yolk and flour in medium bowl until blended.
  • Bring 1 1/4 cups milk to boil in heavy medium saucepan over medium-high heat. Gradually whisk hot milk into egg mixture.
  • Return mixture to same saucepan; stir until mixture boils and thickens, about 6 minutes. Remove from heat.
  • Add orange zest, vanilla and gelatin mixture; stir until blended. Chill until cool but not set, stirring occasionally, about 20 minutes.
  • Spoon filling into crust, spreading evenly. Cover and chill until filling is cold and set, at least 3 hours or overnight.
  • Cut orange slices in half; pat dry with paper towels. Arrange orange slices in overlapping circles on filling. If orange syrup is very thick, warm briefly over low heat. Brush oranges iwth enough syrup to glaze.

Nutrition Facts : Calories 405.4, Fat 13.6, SaturatedFat 6.2, Cholesterol 77.3, Sodium 130.7, Carbohydrate 67.8, Fiber 2.1, Sugar 51.2, Protein 5.4

ORANGE BLOSSOM GELATIN



Orange Blossom Gelatin image

As welcome as a splash of winter sunshine, this bright, sweet dessert makes a picture-pretty finish to any meal. For variety, you can change the flavor of the gelatin and yogurt. This came from Taste Of Home Cooking For 2. I have not tried this recipe just posting for safe keeping.

Provided by internetnut

Categories     Gelatin

Time 5m

Yield 2 serving(s)

Number Of Ingredients 3

3 ounces orange gelatin
1/2 cup boiling water
1/3 cup orange yogurt

Steps:

  • In a small bowl, dissolve gelatin in boiling water. Cool to room temperature; whisk in yogurt.
  • Divide between two dessert dishes. Cover and chill for 4 hours or until firm.

Nutrition Facts : Calories 165.6, Fat 1.4, SaturatedFat 0.9, Cholesterol 5.3, Sodium 102.3, Carbohydrate 1.9, Sugar 1.9, Protein 37.4

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