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orange juice unflavoured gelatine powderr caster sugar water Feta cheese green olives mint cayenne pepper
Viewed: 56 - Published at: 6 years agoIngredients
- 1 cup blood orange juice
- 2 teaspoons unflavoured gelatine powderr
- 1/2 cup caster sugar
- 1 1/2 cups water
- 50 - 100g feta cheese, in small chunks
- 6 green olives, stoned and sliced into rings or chunks
- 12-24 small whole mint leaves
- Pinch of cayenne pepper (Optional)
Method
- Grease an 11 & 7 inch pan lightly with oil
- In a bowl, whisk half of the orange juice with the gelatine till smooth and well combined. Set aside for five minutes to soften.
- Heat sugar and water till dissolved and then bring to the boil. Then reduce heat and simmer for a couple of minutes.
- Take off the heat and stir in the juice-gelatine mixture. Whisk/stir again well. Then add the remaining half cup of juice. Add a pinch of cayenne, if using and whisk well to combine.
- Pour the mixture into the greased pan and then stud the still liquid mixture with the feta cheese chunks and green olive rings/chunks, distributing evenly. Place the mint leaves too in the mixture.
- Cover the mixture with clingfilm/foil and refrigerate till set.
- Serve as a side with grilled meats......or in breads. This evening, I had some in a croissant - heavenly. Sweet, salty, minty....all at once!
