Ingredients
4 1/2 teaspoons unflavored gelatin
1/4 cup cold water
1 cup boiling water
1 3/4 cups orange juice
2 teaspoons grated orange zest
1 teaspoon grated lemon zest
3/4 cup white sugar
1/2 cup lemon juice
1 pinch salt
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional leaf gelatin — panna cotta, bavarian cream, aspic
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Complete molecular gastronomy kit with tools and ingredients
Accessible modernist cooking techniques for home kitchens
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In a medium bowl, soak gelatin in cold water for 5 minutes. Add boiling water, stirring until gelatin dissolves. To 3 tablespoons of the orange juice add the orange and lemon zest; set aside for 5 minutes. Strain the zest out of the orange juice and discard the zest. To the gelatin add all of the orange juice, sugar, lemon juice and salt. Stir until well blended and set aside to cool. Pour cooled mixture into a 4-cup mold which has been rinsed in cold water. Cover and refrigerate to congeal.