This refreshing Orange Jelly Pudding is an all-time favourite dessert in our family. It’s an easy to follow recipe made with fresh orange juice. This sweet and delicate dessert blend with citrusy flavour and smooth pudding, can be prepared 2-3 days ahead and kept chilled in the refrigerator before serving. Perfect to serve this Orange Jelly Pudding for gathering, especially for the coming Christmas festive season.
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Orange Jelly Pudding
This sweet and delicate dessert blend with citrusy flavour and smooth pudding, can be prepared 2-3 days ahead and kept chilled in the refrigerator before serving. Perfect to serve this Orange Jelly Pudding for gathering, especially for the coming Christmas festive season.
Ingredients
Orange pudding
- 330 g fresh squeezed orange juice
- 215 g caster sugar
- 2 orange zest
- 2 tbsp lemon juice
- 3 egg yolks
- 330 g fresh milk
- 330 g dairy whipping cream
- 1.5 tbsp gelatin powder
- 2 tsp agar agar powder - optional
- 1/4 tsp orange colouring - optional
- 1 tbsp Orange Cointreau - optional
Orange jelly topping
- 250 g fresh squeezed orange juice
- 1 tsp lemon juice
- 100 g water
- 2 tbsp caster sugar
- 1/2 tbsp gelatin powder
- 1 orange zest
Instructions
- Soak gelatin powder with 2 tablespoons of water, set aside.
- Combine egg yolks, orange juice and lemon juice together and set aside.
- In a pot, add fresh milk, whipping cream, sugar, agar agar, orange zest together at low heat, stirring mixture all the time till liquid almost boil. Add add in soaked gelatin and bring mixture to boil again till gelatin dissolved, off heat.
- Pour in orange juice mixture (to step 3), stir well and strain to another cup.
- Then add in orange flavour, Cointreau and orange colouring, stir well mixture again.
- Pour orange mixture into prepared mould or serving cups. (makes 12 cups). Leave mould or cups in fridge for at least 3 hours to set before pouring orange jelly on top.
- Orange jelly topping - Gentle boil water, sugar, orange zest and gelatin powder together in a small pot. Keep stirring mixture for a minute until gelatin dissolved, off heat.
- Pour in orange juice and lemon juice and stir well mixture and strain. Cool down orange jelly liquid and pour on top of the orange pudding.
- Leave orange jelly pudding to chill in the fridge for at least two hours before serving.
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- 香橙果冻布丁 Orange Jelly Pudding
- 超级美味，口感顺滑细腻，满口香橙味 ~~
- 材料：
- 香橙布丁
- 330克 鲜榨橙汁
- 215克 细砂糖
- 2粒 香橙皮屑
- 2茶匙 柠檬汁
- 3粒 蛋黄
- 330克 牛奶
- 330克 动物性谈奶油
- 1.5汤匙 吉利丁粉
- 2茶匙 菜燕粉 (可不放）
- 1/4茶匙 橙色素 （可不放）
- 1汤匙 香橙酒 （可不放）
- 香橙果冻 （表层）
- 250克 鲜榨橙汁
- 1茶匙 柠檬汁
- 100克 水
- 2汤匙 细砂糖
- 1/2 汤匙 吉利丁粉
- 1粒 香橙皮屑
- 做法：
-
- 将吉利丁粉和2汤匙清水混合浸泡在一个小碗内，备用。
- 蛋黄和香橙汁及柠檬汁搅拌均匀，备用。
- 牛奶，淡奶油，砂糖，菜燕和香橙皮屑放入锅中。用小火搅致微煮滚即可放入浸泡好的吉利丁，再搅拌至吉利丁融化即可熄火。
- 将橙汁液体倒入（步骤3），混合均匀，过滤到另一个杯中。
- 然后加入橙色素和香橙酒，拌匀即可。
- 将香橙液体倒入摸具或杯中 （可做12杯）。放入冰箱冷藏3小时至凝固后才倒上香橙果冻。
- 香橙果冻 – 将水，砂糖， 香橙皮屑及吉利丁粉放入小锅中，用小火搅拌至微滚至吉利丁粉融化，熄火。
- 倒入鲜橙汁和柠檬汁搅拌均匀，过滤待凉后才倒在布丁上。
- 香橙果冻布丁收进冰箱冷藏最少2小时或至凝固即可享用。
- 甜品可收进冰箱2-3天冷藏都没问题。