Method
Extract the juice
Cut oranges in half crosswise, scoop out the flesh with a spoon, and keep the peel shells. Blitz the flesh in a blender for a few seconds, then strain through a fine sieve to get 300–400ml of juice. Let it sit for a few minutes to let the bubbles settle — this gives a smoother surface.
Bloom the gelatine
Soak the gelatine leaves in cold water for about 5 minutes until soft.
Dissolve
Gently heat the orange juice with sugar until just steaming — do not boil. Add the bloomed gelatine and stir until fully dissolved. Remove from heat and cool to room temperature.
Pour and set
Sit the orange peel shells in a muffin tin or egg carton to keep them upright. Pour in the juice mixture and refrigerate for 3–4 hours until set.
Serve
Cut each shell in half or into quarters — the peel is the serving vessel.
Key Tips
Gelatine ratio (critical)
5g per 500ml — soft and silky, melts in the mouth; recommended
8g per 500ml — springy, holds its shape, standard jelly texture
Over 10g becomes rubbery and loses the delicate mouthfeel
Always bloom gelatine in cold water — hot water melts it unevenly
Don't boil the juice — high heat weakens the setting power
Cool the liquid to room temperature before pouring — hot liquid will soften the peel shells
Let bubbles settle before pouring for a smooth surface
Feedback
- 10g gelatine for 300ml juice was too much — overly springy, no melt-in-mouth quality; reduce to 5g
- Strong gelatine smell is likely a brand issue; switching brands helps; proper cold-water blooming and not boiling also reduce it
- Blending then straining the flesh gives noticeably more juice than squeezing by hand — recommended