This is Nicoletta Polo Lanza's recipe for gelo di agrumi, a simple refreshing citrus gelatin dessert.
GELO DI AGRUMI
4 1/4 cups (or 1 liter) citrus juice--orange, tangerine, mandarin oranges, grapefruit. Always include the juice of 2 lemons
2 Tablespoons powdered gelatin or 8 gelatin sheets
3/4 cup granulated sugar
2 tablespoons chopped pistachio nuts
Soak the powdered gelatin in 1/2 cup citrus juice (or soak the sheet gelatin in cold water, then drain, squeezing to remove all liquid.) Heat 1 cup juice, dissolve sugar in juice, add soaked gelatin and cook over low heat to dissolve. Add remaining juice, stir, then pour into a mold or individual serving dishes and chill. Garnish with chopped pistachio nuts.
-December 2009 link to article published in The Atlantic Magazine
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