EspañolA yummy dessert of snack made with two of my favorite flavors. Learn how to make this orange cream gelatin with the step by step recipe and video below.
Thanks to the NFRA for making this orange cream gelatin snack possible. My comments, opinions and love for tasty, convenient snacks are my own.
You know how when you’re young you have favorite snacks or flavor combinations? And even years later when you’re reminded of them, it brings back memories of when you ate them, where you ate them, how they tickled your tongue or filled your nose with lovely fragrances.
Snacks are wonderful that way, quick and convenient treats, or even flexible meals, that can become all-time favorites. They fix in our memories from childhood. That’s the way I feel about the combination of orange and cream, and why I made this orange cream gelatin.
I opened my fridge recently and saw my orange juice perched right there next to my half and half, almost as if they had conspired to be next to each other in order to jog my memory.
I loved orange and cream together as a child. I would sometimes pour a little bit of orange juice on top of my bowl of vanilla ice cream, and we would make paletas with cream on the bottom and orange juice on top in the summers.
Separately, also when I was a small girl, I would stop by my grandma’s house and she would always have a snack for me. I can still see her in my mind standing right in front of me with her apron on as she watched me eat a small bowl of milk gelatin. She always had gelatin in her fridge. She made all kinds of flavors.
Orange Juice and Half and Half
It never ceases to amaze me how versatile some foods are. There are endless ways we use orange juice in Mexican cuisine, to drink, of course, but also in salsas, sauces with achiote, gazpacho and even to marinate meat.
Half and half is no less versatile, we use it in Tres Leche Cake, creamy
When I opened the fridge and saw that orange juice next to that half and half, I thought to myself, why don’t I make a gelatin using one of my favorite flavor combinations from childhood?
Well, here it is, my creation, sparked by joyful memories of eating orangey, creamy snacks, and of my grandma’s go-to gelatins.
I hope my grandkids will remember wistfully back to my orange cream gelatin snacks someday, too.
If you make this orange cream gelatin, be sure to snap a photo and share it with us on social media using the #mamalatinatips hashtag. I’d love to see it and have a chance to share it as well.
Orange Cream Gelatin
Makes 5 cups
Prep time 4 min – Start to finish 15 min – Refrigeration time 2 hrs
Ingredients
- 3 cups Florida’s Natural Orange Juice No Pulp, divided
- 4 oz (100 g or ½ cup) sugar
- ¼ teaspoon baking soda
- 4 (7g) unflavored gelatin packets
- 2 cups Horizon Organic Half & Half
- 1 teaspoon vanilla extract
- Mandarin oranges and mint leaves for decoration (optional)
Utensils
- 1 pot
- 1 glass bowl
- 1 spoon or whisk
- Gelatin molds or containers of your choice
Process
Pour 2 cups Florida’s Natural Orange Juice in a pot over medium-high heat. Add sugar, baking soda and mix until dissolved. Wait until juice and sugar are very hot, but not boiling.
Dissolve the contents of the gelatin packets into 1 cup of Florida’s Natural juice and set aside. You will see how the gelatin gets hydrated and starts to solidify.
When the juice is hot, turn off the heat and add the hydrated gelatin, mix until it dissolves completely.
Pour Horizon Organic Half & Half and vanilla extract into the juice with the gelatin. Important note: mix really fast with a spoon or whisk as you pour half & half into the gelatin.
Important note: Sometimes when you mix citrus liquids and milk the mixture curdles a little, it has happened to me multiple times (you can see the difference in the pictures below, top, slight curdling, bottom none). That is why the baking soda in the recipe is so important, it helps raise the ph of the mixture a tad. However, sometimes even with it, this still happens.
Fixing it is very easy. Pour the mixture into a blender and mix for a few seconds, you will see how it gets creamy and silky again. You can also use an immersion blender.
Fill up the gelatin molds and refrigerate until firm. Approx 2-3 hours.
Serve with mandarin oranges and mint leaves if you like.
February is National Snack Food Month
I invite you to check out both your freezer and fridge, you might be surprised by how many snacks you can prepare with the products you already have handy. Be sure to come back and share your creations with us. And don’t forget to tag them with the #mamalatinatips hashtag, so we all can see and share your amazing snacks, too.
For even more inspiration, be sure to check out the delicious ideas from NFRA at www.EasyHomeMeals.com, our “Cool Food Panel” board on Pinterest and follow the #EasyHomeMeals hashtag on social media.
Provecho!
Print the Orange Cream Gelatin Recipe
Orange Cream Gelatin
Ingredients
- 3 cups Florida’s Natural Orange Juice No Pulp divided
- 4 oz (100 g or ½ cup) sugar
- ¼ teaspoon baking soda
- 4 (7g) unflavored gelatin packets
- 2 cups Horizon Organic Half & Half
- 1 teaspoon vanilla extract
- Mandarin oranges and mint leaves for decoration optional
Utensils
- 1 pot
- 1 glass bowl
- 1 spoon or whisk
- Gelatin molds or containers of your choice
Instructions
- Pour 2 cups Florida’s Natural Orange Juice in a pot over medium-high heat. Add sugar, baking soda and mix until dissolved. Wait until juice and sugar are very hot, but not boiling.
- Dissolve the contents of the gelatin packets into 1 cup of Florida’s Natural juice and set aside. You will see how the gelatin gets hydrated and starts to solidify.
- When the juice is hot, turn off the heat and add the hydrated gelatin, mix until it dissolves completely.
- Pour Horizon Organic Half & Half and vanilla extract into the juice with the gelatin. Important note: mix really fast with a spoon or whisk as you pour half & half into the gelatin.
- Important note: Sometimes when you mix citrus liquids and milk the mixture curdles a little, it has happened to me multiple times (you can see the difference in the pictures in the blog post). That is why the baking soda in the recipe is so important, it helps raise the ph of the mixture a tad. However, sometimes even with it, this still happens.
- Fixing it is very easy. Pour the mixture into a blender and mix for a few seconds, you will see how it gets creamy and silky again. You can also use an immersion blender.
- Fill up the gelatin molds and refrigerate until firm. Approx 2-3 hours
Did you make this recipe?
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