* This post is part of the Royal Selangor Jellyriffic Competition where ten bloggers from around the world compete by posting recipes each day for 30 days in the month of October 2011 to raise awareness and support for breast cancer. *
Follow our progress and download our recipes in the “Cuisines of the World” by clicking the image below:
Red is the colour of lust and sin. And red also signifies blood, passion and sexuality.
Red is also my favourite colour because in music, I see dark and passionate tones of red in the keys of A flat major and A minor. Music written in these keys are often soulful and passionate.
Liszt’s Liebestraum (Dreams of Love) and Chopin’s Aeolian Harp etude are both composed in the key of A flat major. Rachmaninoff’s dark and mysterious Etude Opus 39 no. 6, otherwise known as the “Little Red Riding Hood” etude is in the key of A minor.
Blood oranges are in season at the moment, and so are strawberries. I love blood oranges not for its flavours but because they have such an intense and vibrant colour. Every orange looks different with its blushes of red and crimson hues. They are usually more expensive than Australian navels but when I saw them in our local supermarket, I knew we had to make something out of them.
So what’s the connection between colours, music and fruits you may ask?
Well, this next recipe is my interpretation of a dessert to showcase the passion of the Spanish people, their proud tradition for the blood sport of bull-fighting and a never-say-die attitude in their hearts. Chocolate is also one of the most important ingredients in Spanish cooking so I have combined all these elements of passion to bring you the first dessert in our Cuisines of the World journey with the Royal Selangor jelly mould.
We thought our Spanish entree post was fiery but you will agree this corresponding dessert has even more fire and passion in it.
Day 8: Dessert – Blood orange jelly with strawberry and dark chocolate dust
2 blood oranges
3 – 4 strawberries
Half cup water
1 tablespooon sugar
2 teaspoon gelatin powder
1 tablespoon dark chocolate dust
1. Slice blood oranges into small wedges and arrange the wedges and in the Royal Selangor jelly mould..
2. Dilute the gelatin powder and sugar in half a cup of hot water, let cool and pour this mixture into the mould.
3. Stand the mould in the fridge for approximately 5 – 6 hours until the contents of the mould is firm.
4. Smash some dark chocolate with a pestal and mortar until it becomes fine uneven bits of chocolate then set aside.
5. Remove the jelly from the mould and plate with slivers of strawberries and sprinkle the chocolate dust over the dessert.
We really enjoyed this dessert because the citrusy blood orange contrasts beautifully with the sweet jelly. Small bits of chocolate dust added textural contrast and a different sweet complexity.
So dear readers, do you have a favourite dessert?
*Note to readers: You can support and help raise the awareness of breast cancer by the following ways:
- Share our recipes with family and friends on Facebook or Twitter.
- Like chopinandmysaucepan on Facebook.
- Follow chopinandmysaucepan on Twitter.
- Suggest to us any recipe, jelly or otherwise that you may like us to cook using the mould. Recipes do not necessarily need to incorporate gelatin and participants are encouraged to be as creative as possible. We need all the help we can get and would welcome any creative ideas and recipes from our readers.
- Purchase a jelly mould from Royal Selangor. Remember, all sales proceeds will go towards improving the lives of women affected by breast cancer.
Win an Olympus VG-110 camera
To encourage readers to support the cause for breast cancer awareness, we will give away an Olympus VG-110 camera to one lucky reader.
All you have to do over the next thirty days is to provide your comments, feedback, suggestions or any recipes and you will be in the running to receive this camera. This prize is open to any and all readers.
If you enjoy our daily posts throughout October 2011, do consider helping the cause for breast cancer by participating in any or all the the ways mentioned above.
We wish you good health and happy cooking!
Chopinand & Mysaucepan