Orange Gelo is grandma’s Sicilian orange pudding, perfect for an afternoon snack or as an after-meal dessert. It’s made without gelatin, using cornstarch instead.
Just like Lemon Gelo, Cinnamon Gelo, Watermelon Gelo, and even Sicilian Biancomangiare and Almond Milk Biancomangiare, orange gelo is one of the many desserts that belong to traditional Sicilian cuisine and grandma’s recipes. A delicate spoon dessert, colorful, elegant and refined, it allows you to serve a cheap and delicious dessert that is, above all, quick.
To make orange gelo you only need water, orange juice and a little cornstarch, so it is also perfect for those gluten intolerant. Despite the extreme ease and simplicity of the ingredients, orange gelo always wins everyone over! Curious to try it? Let’s go to the kitchen, but before you start cooking, remember that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 2 Hours
- Portions: 6 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 2 cups freshly squeezed orange juice (freshly squeezed)
- 2 cups Water
- 2/3 cup Sugar (or as needed)
- 3/4 cup Cornstarch (maizena)
- to taste Ground pistachios
- to taste orange zest (organic)
Tools
- Pots
- Citrus juicer
- Whisk
Preparation
Dissolve the cornstarch and sugar with a little water, then add the rest of the water, the freshly squeezed and filtered orange juice (use a fine sieve or, even better, cheesecloth) and a small piece of orange zest.
Place the mixture on the stovetop over medium heat and begin stirring with a whisk, waiting for the mixture to thicken. As soon as it reaches a pudding-like consistency and just before it comes to a boil, remove the zest and pour the mixture into the container(s) you have chosen, lightly moistened with a little water. Let cool.
Once it reaches room temperature, place it in the fridge for a few hours before unmolding: the gelo should be served cold.
Before serving, decorate as you like. I decorated mine with ground pistachios, but you can also use orange slices and mint leaves.
I recommend adjusting the amount of sugar to add to the gelo according to your taste and the sweetness of the oranges. Depending on the variety of oranges you use, the color of the gelo may vary; for instance, I used blood oranges.
To keep orange gelo for up to two days, do not unmold it; cover it with plastic wrap and place it in the coldest part of your refrigerator until ready to serve.
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