How to make Ben Tish’s blood orange and saffron jelly with blood orange granita

“This recipe is a love letter to the blood orange,” says chef Ben Tish. “Aside from the delicious flavour of the blood orange itself, which I absolutely love, it is also the crazy colouring of the flesh that gets me excited.

“The colours of the blood orange rainbow are an intoxicating swirl of yellow, orange, pink, purple and red, offering the willing participant a gastronomic, psychedelic freak-out.”

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Nutrition Facts

Blood orange and saffron jelly with blood orange granita

Amount Per Serving

Calories 264 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Sodium 5mg0%

Potassium 300mg9%

Carbohydrates 65g22%

Fiber 1g4%

Sugar 62g69%

Protein 3g6%

Vitamin A 300IU6%

Vitamin C 75mg91%

Calcium 17mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Blood orange and saffron jelly with blood orange granita

A super vibrant, fresh-tasting dessert

Prep Time15 minutes mins

Cook Time25 minutes mins

Jelly setting time and granita freeze time5 hours hrs 30 minutes mins

Total Time6 hours hrs 10 minutes mins

Course: Dessert

Servings: 8 people

Calories: 264kcal

Author: Ben Tish

Ingredients

For the jelly:

• 700 ml blood orange juice (from 9–10 oranges)
• 175 g caster sugar
• 1/2 tsp saffron threads
• 7 small sheets/leaves of gelatine (14g in total)

For the granita:

• 220 g caster sugar
• 500 ml blood orange juice (from 7–8 oranges)

Method

• For the jelly, pour the orange juice into a saucepan and add the sugar and saffron threads. Place over a medium heat, whisking to dissolve the sugar. Meanwhile, soak the gelatine in cold water to soften it. Drain the gelatine and squeeze out excess water, then whisk into the hot juice until completely melted.
• Strain the mix through a sieve and pour into individual glasses or a large serving bowl. Cover and place in the fridge. Leave to set for about four hours.
• For the granita, put the sugar and 300ml of water into a saucepan. Bring to the boil, stirring to dissolve the sugar, then boil over a high heat to create a sugar syrup. Whisk in the blood orange juice. Pour the mix into a bowl and set aside to cool down.
• Once cold, pour the syrup into a freezerproof container and freeze, every hour scraping through with a fork until the syrup is completely frozen and resembles snow.
• Serve the jelly alongside the granita for an incredibly fresh and light finish to a dinner.

Nutrition

Calories: 264kcal | Carbohydrates: 65g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 300mg | Fiber: 1g | Sugar: 62g | Vitamin A: 300IU | Vitamin C: 75mg | Calcium: 17mg | Iron: 1mg

Moorish: Vibrant Recipes From The Mediterranean by Ben Tish, photography by Kris Kirkham, is published by Bloomsbury Absolute.

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