Orange jelly amuse-bouche with cinnamon & cardamom
An elegant start to your dinner: this amuse-bouche combines the freshness of orange with warm spices. Subtle, festive, and perfect for a winter evening.
Serves: 8 amuse spoons
Preparation: 10 minutes
Cooking: 20 minutes + 2 hours chilling
Total time: 2 hours 30 minutes
Ingredients
- 250 ml freshly squeezed orange juice
- 3 sheets of gelatine
- Zest of 1 organic orange
- 1 tablespoon honey
- ½ cinnamon stick
- 2 lightly crushed cardamom pods
Preparation
- Soak the gelatine sheets in cold water for 5–10 minutes.
- Grate the zest of one organic orange.
- Lightly crush the cardamom pods.
Method
- Heat the orange juice with the zest, honey, cinnamon stick and crushed cardamom pods just below boiling point.
- Remove from heat and let infuse for 10 minutes. Do not boil.
- Strain carefully to obtain a clear liquid.
- Squeeze out the gelatine sheets and dissolve them in the warm juice.
- Pour the mixture thinly into a shallow dish and chill for at least 2 hours.
- Use two spoons to shape small quenelles and serve on an amuse spoon.
- Finish with a pinch of cinnamon powder or a strip of orange zest.
