Tangerine-Clementine Gelée with Sauternes Syrup

Tangerine-Clementine Gelée with Sauternes Syrup

This Tangerine-Clementine Gelée with Sauternes Syrup is a delicate and delight dessert.

Tangerine-Clementine Gelée with Sauternes Syrup
Makes 12 servings
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Ingredients
  1. 2 envelopes unflavored gelatin
  2. 1 cup cold Sauternes*, divided
  3. 1/2 cup fresh tangerine juice
  4. 1/2 cup fresh clementine juice
  5. 1/4 cup sugar
  6. Garnish: corn shoots† and Candied Clementine Slices (recipe follows)
  7. Sauternes Syrup (recipe follows)
Instructions
  1. In a medium bowl, sprinkle gelatin over 1/2 cup Sauternes. Allow gelatin to soften for 1 minute. In a small saucepan, combine the remaining Sauternes, tangerine juice, clementine juice, and sugar. Bring to a boil; remove from heat, and strain.
  2. Add the Sauternes-juice mixture to the cold gelatin mixture, and whisk to dissolve gelatin. Pour the mixture into a 12-cup silicone cupcake pan. Refrigerate until firm, about 3 hours.
  3. To serve, gently unmold gelée by carefully loosening edges of gelatin with a paring knife dipped in warm water. Invert onto a platter or individual plate. Garnish with corn shoots and Candied Clementine Slices, if desired. Serve with Sauternes Citrus Syrup.
Notes
  1. *Sauternes is a French dessert wine.
  2. †Corn shoots are the early sprouts of corn. They are available at specialty foods stores, some supermarkets, and many farmers’ markets.
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Candied Clementine Slices
Makes about 24
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Ingredients
  1. 6 clementines, cut into 1/4-inch-thick slices
  2. 4 cups cold water, divided
  3. 3 cups sugar
Instructions
  1. Preheat oven to 250˚. Line a baking sheet with parchment paper; top with a wire rack; set aside. Place clementine slices in a large saucepan, and cover with 2 cups cold water; bring to a simmer over medium heat. Simmer for 6 minutes without stirring. Drain oranges.
  2. Return oranges to saucepan; evenly distribute the sugar over the slices, then add remaining water. Simmer over medium-low heat for 15 minutes. Gently remove oranges from sugar water, and place them on the wire rack on the prepared baking sheet. Bake for 30 minutes.
  3. Remove from oven; turn orange slices over, and allow to dry on the rack for at least 2 hours.
Notes
  1. Stored in an airtight container, Candied Clementine Slices will keep for up to 1 week.
http://www.victoriamag.com/
Sauternes Syrup
Makes 1 cup
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Ingredients
  1. 1 cup Sauternes
  2. 1 cup sugar
  3. 1/2 vanilla bean, spilt lengthwise and scraped, seeds reserved
  4. 3 strips orange zest
  5. 1 star anise
  6. 1 whole clove
  7. 1 allspice berry
  8. 1 cinnamon stick
Instructions
  1. In a small saucepan over medium-high heat, combine the Sauternes, sugar, seeds from the vanilla bean, orange zest, anise, clove, allspice berry, and cinnamon stick. Simmer for 5 minutes. Remove from heat, and cool to room temperature before serving.
Notes
  1. Refrigerated in an airtight container, Sauternes Syrup will keep for up to 1 week.
http://www.victoriamag.com/
To learn more, read “Celebrating Citrus” on page 42 in the March/April 2009 issue of Victoria.

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