Sicilian Citrus Gelee

3 oranges
5 clementines
1 grapefruit
1/2 lemon
80 g sugar
60 g corn starch
40 g dark chocolate
50 g candied pineapple cubes
30 g blanched and peeled pistachios
1 bag vanilla sugar
butter

Grate zest of one orange, soak into 100 ml hot water and let sit for 12 hours.

Juice fruits, mix with prepared orange zest water and then strain. There should be 600 ml of liquid.

Place sugar and corn starch in a small pot and gradually pour the juice . Wait until it boils, stirring continuously. When it thickness stir in vanilla sugar, and remove from heat.

Wait for the mass to cool. When it does, add chopped pistachios, candied fruit, and diced chocolate. Transfer it into buttered mold. Leave in the fridge overnight, then transfer onto serving plate.

*You can take whatever combination of citruses you like, the only thing that is important is to have 600 ml of liquid.

Note: I made this dish as a part of Sale & Pepe Tasting Team for November 2008 issue and I’m sending this to the Weekend Herb Blogging event, hosted this week by Ivy from Kopiaste.

Recept na srpskom.