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Orange Creamsicle Gelatin

Orange Creamsicle Gelatin

This Orange Creamsicle Gelatin delivers a nostalgic flavor profile through modern precision. It balances zesty citrus notes with a velvety, cream-driven finish.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 6 hours 35 minutes
Servings: 6 servings servings
Course: Dessert
Cuisine: American
Calories: 145
Ingredients Method Notes

Ingredients
  

  • 1/2 cup cold orange juice
  • 20g unflavored beef gelati
  • 1 1/2 cups fresh squeezed orange juice
  • Liquid monk fruit or Allulose (natural sweetener)
  • 1 cup heavy cream or coconut cream
  • 1 tsp pure vanilla bean paste
  • Pinch of sea salt

Method
 

  1. Bloom the Gelatin: Pour 1/2 cup of cold orange juice into a small bowl. Sprinkle the gelatin powder evenly over the surface. Let it sit for 5 to 10 minutes.
  2. Heat the Liquid: In your saucepan, combine the remaining orange juice and your sweetener of choice. Heat over medium-low heat until it reaches exactly 160°F (71°C).
  3. Integrate the Matrix: Add the bloomed gelatin into the warm juice. Whisk vigorously until every granule has dissolved completely.
  4. Emulsify the Cream: Slowly pour in the heavy cream and vanilla bean paste. Continue whisking to create a stable emulsion.
  5. Final Seasoning: Add the pinch of sea salt, and perform a taste test.
  6. The Set: Pour the liquid into your chosen molds and transfer them to the refrigerator. Allow them to set for a minimum of 4 hours.
  7. Extraction: If using silicone, gently pull the edges away from the gelatin and pop them out, or dip the dish in warm water for glass molds.

Notes

Always place your molds on the middle shelf of the refrigerator to ensure a uniform set. Use a digital scale for measurements instead of volume cups.