Ingredients:
• 6 firm ripe Oranges
• 250 ml – water
• 250 ml – Orange juice
• 4 tbsp – Sugar ground
• 1/2 cup – chilled Cream for whipping
• 1 tsp – Lemon juice
• 1/4 tsp – Lemon rind, finely grated
• 1 packet vegetarian Orange jelly
• 2 drops vanilla essence
Method:
- Using a sharp pointed knife, cut oranges into halves horizontally.
- This should be done by inserting knife point in diagonally, zigzagging the cut.
- Each half would have a serrated edge to give a flower shape.
- Scoop out segments carefully, without injuring the shells.
- Scrape insides of shells lightly with a blunt knife if required.
- Extract juice from segments, strain and keep aside.
- Keep shells aside in a covered box in fridge till required.
- Put water to boil, 1 tbsp sugar, stir in jelly crystals, dissolve.
- Take off fire, cool a little, add lemon juice, rind, orange juice and cool to room temperature.
- Put mixture into fridge, till thick but not set.
- Whip cream and sugar till soft peaks form.
- Put in icing bag with giant star nozzle, chill till required.
- Pour thickened mixture into orange shells, arrange sturdily in tray.
- Put in freezer till jelly sets firmly. Top jelly lillies with swirl of whipped cream before serving.
- Serve each lily as an individual helping with an appropriate spoon to scoop jelly.
Recipe courtesy of Saroj Kering