Best Orange Rum Gelatin Recipes

FRESH ORANGE JELLY

Steps:

• Pour 60 ml of cold water in a small bowl.
• Sprinkle the agar agar over the water and leave to soak for around 10 minutes.
• Squeeze the oranges for the juice and thinly pare the rind of one of them.
• Strain the juice and mix it with the sugar, rind and 340 ml of water in a large saucepan Now place the bowl of water which contains the gelatine/ agar agar in a double boiler and stir until the gelatine completely dissolves.
• Bring the contents of the saucepan to a slow boil and stir till the sugar dissolves Reduce the heat and incorporate the gelatine solution too into the boiling water and simmer for 10 minutes or so.
• Strain the liquid jelly into a wetted mould and stir in the rum (if you choose to).
• Refrigerate to set for 1 1/2 hours.
• Dip the outer side of the mould in hot water and turn it onto a plate and shake till the jelly slips out.
• (YOu can cover the mould with the plate and then invert and shake to loosen) Decorate with segments of orange peel.

RUM JELLO SHOTS

Steps:

• Mix hot water with jello mix in medium size bowl, then add in rum slowly. pour into 2 ounce cups, preferably small plastic party cups. Chill in fridge until jello has set.

ORANGE RUM GELATIN

Steps:

• 1 In a medium saucepan, stir together the gelatin and sugar. Add the water and cook over medium heat, stirring constantly, until the gelatin is completely dissolved, about 3 minutes. (Do not allow the mixture to boil.) 2 Remove from the heat and stir in orange juice and rum. Pour mixture into a 5-cup mold or bowl. Cover and chill until set, 4 hours up to overnight. 3 When ready to serve, fill a bowl with warm water and dip the mold into the water for 30 seconds. Run a small knife around the sides. Lay a plate over the mold, and holding them together, invert them both so that the gelatin transfers to the plate. Garnish with the orange slices. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.