Jelly of oranges, cinnamon and jasmine

For four people:

  • 1 l orange juice
  • 250 g sugar
  • 90 g of corn starch
  • cinnamon
  • jasmine
  • orange peel

 

After obtaining a liter of orange juice, filter it with a strainer and transfer it in a pan on low heat. Add the corn starch and mix well being careful to avoid lumps.

Continue to mix and add the sugar, one teaspoon of cinnamon and the tip of a teaspoon of essence of jasmine. As soon as the mixture begins to thicken, turn off the flame and place it in aluminum molds.

Let it cool for a few minutes and store it in fridge for 5 hours.

When you’re going to serve, put the shapeless jelly on a dish and decorate it with the orange peel, cut into julienne strips.