Gelo Di Arance (Traditional Sicilian Orange Pudding)

Gelo di Arance is the winter version of watermelon pudding, a typical Sicilian specialty. It's a dessert made with just a few simple ingredients, and thanks to the addition of starch and refrigeration, it takes on the consistency of a pudding. A fresh, fragrant, and very light dessert, made entirely from fruit and free of fat, it's the perfect way to end a seafood dinner with close friends. Discover how to make this citrusy version by following our step-by-step recipe.

How to Make Gelo di Arance

Step 1

Step 1

Squeeze the oranges and collect the juice.

Squeeze the oranges and collect the juice.

Step 2

Step 2

Filter the juice with a fine mesh strainer and obtain 500 ml.

Filter the juice with a fine mesh strainer and obtain 500 ml.

Step 3

Step 3

Collect the sugar in a saucepan and pour in the filtered orange juice; place on the heat and heat until completely melted, stirring with a whisk.

Collect the sugar in a saucepan and pour in the filtered orange juice; place on the heat and heat until completely melted, stirring with a whisk.

Step 4

Step 4

Add the sifted cornstarch and continue cooking, stirring continuously, until the cream begins to thicken, leaving a film on the spatula. Turn off and let cool.

Add the sifted cornstarch and continue cooking, stirring continuously, until the cream begins to thicken, leaving a film on the spatula. Turn off and let cool.

Step 5

Step 5

Pour the cream into a 12-portion small mould and let it cool completely.

Pour the cream into a 12-portion small mould and let it cool completely.

Step 6

Step 6

Transfer to the refrigerator and let it set completely for at least 6 hours. After this time, carefully unmold the ice cream molds.

Transfer to the refrigerator and let it set completely for at least 6 hours. After this time, carefully unmold the ice cream molds.

Step 7

Step 7

Transfer the jelly to a serving dish, garnish as desired with chopped pistachios and fresh mint leaves, and serve. Enjoy!

Transfer the jelly to a serving dish, garnish as desired with chopped pistachios and fresh mint leaves, and serve. Enjoy!

Cooking Tips

• For a flawless result, buy organic, untreated oranges, preferably the Tarocco variety: very sweet and juicy, they will make the dessert fragrant and irresistible.
• You can use 12 small molds, as suggested in our recipe, or 6 larger medium molds, such as those for pudding.
• If you love the combination of citrus and chocolate, enrich the mixture with dark chocolate chips (let the mixture cool completely before adding them, otherwise they may melt), or garnish during presentation with a melted chocolate cream.

Storage Instructions

Orange jelly can be stored in the refrigerator, covered with cling film, for 1-2 days.