There is something inspiring about a mound of citrus, in the dead of winter.
While winter has its own charm, I can’t help but to long for the refreshing smells and colors of spring and summer; and so, while at the market, the other day in the dead of winter, I came across an inspiration I could not refuse. I filled a bag with Grapefruits, Lemons, Limes, and Oranges, and off I went to my kitchen to create something that would allow me to eat them all in one dish. These little Citrus Gelatins (Aspics) are now one of my favorite desserts. I found also that by cutting back just a bit on the sugar, they make for a refreshing palate cleanser for those multi course meals.
Peel the rinds away from the citrus. Save the rinds for adding to other dishes or use as garnish. Puree the fruit. Strain the juice from the pulp, and you have a lovely blend of citrus juices.
- Citrus juice – 2 cups
- Sugar – ¾ cup for dessert, 1/3 for palate cleansers
- Coconut milk – 1 ½ cups
- Gelatin – 1 tablespoon of flavorless gelatin
- Water enough to dissolve the gelatin – ¼ cup
- Orange extract – 1 teaspoon (optional)
Place the juice and sugar in a saucepan and bring to a boil. Simmer a few minutes until the sugar dissolves, turn off, and cool.
Once the citrus is cool, add the milk, and whisk.
Add ¼ cup of cold water to the gelatin and stir, stir, and stir. It will become thick right before your eyes. Add to the citrus mixture and whisk well to incorporate the ingredients.
Strain this entire mixture so that any pulp or gelatin particles are strained out. Add extract to the mixture now, if you so choose to use it.
Place the mixture in serving cups, and chill until firm.
Garnish with a little of the chopped citrus rinds.