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Hot Orange Salad
Used with permission from the new cookbook
Wild Sweets Chocolate by Dominique and Cindy Duby
Alterations should be made to fit with your dietary needs. Please
consult with your medical team before you attempt to make this recipe.
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Hot Orange Salad
4 oranges, peeled and segmented
1 cup (250 mL) orange juice
1 tsp (5 mL) agar powder
1 tsp (5 mL) grated fresh ginger
1 Tbsp (15 mL) maple syrup
1 1/2 tsp (7.5 mL) Gelatin Mix
Gelatin Mix
1 tbsp (15 ml) gelatin powder
4 tbsp (60ml) cold water
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Instructions
- Gelatin Mix
- Combine the gelatin and water in a micromavable container
- Allow the gelatin to bloom for 5 minutes
- Heat the mixture in the microwave for 20 to 30 seconds
- Then let it set at room temperature
- Cover the container with a lid and store in the refrigerator for up to 1 week
- Hot Orange Salad
- Preheat the oven to 200°F (95°C). (For the best results, use a food dehydrator set at 135°F/58°C)
- Line a baking tray with a silicon mat and lay the orange segments overtop
- Bake in the preheated oven until the oranges are warm and slightly dry on the outside
- Line a 5 inch (12.5 cm) square heatproof, shallow container with plastic wrap, pack with the warm oranges and keep warm
- Place the orange juice in a tall and narrow container, add the agar powder and blend with an immersion blender
- Combine the orange juice mixture, chopped ginger, and maple syrup in a saucepan over high heat
- Bring to a boil and continue cooking until the mixture begins to thicken
- Remove from the heat and immediately pour over the warm oranges
- Let it set at room temperature
- Refrigerate the salad until ready to serve
- Serve warm
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