2 cups orange juice
1 cup sugar
½ Tbsp unflavored gelatin powder
2 Tbsp cold water
½ cup hot water
½ cup cold water
Combine orange juice with sugar over low heat and stir until sugar is dissolved.
In a large bowl, stir together the gelatin with 2 Tbsp cold water. When it seems smooth, add in the hot water and stir until it's dissolved. Then stir in the ½ cup cold water. Stir the orange mixture into the gelatin mixture until homogeneous. Cover and chill in the fridge or freezer until totally cold.
Churn in an ice cream machine for 20 minutes. It will have a slushy texture. Transfer to a lidded container and freeze until desired hardness.
#dairyfree #dessert #frozen #fruitjuice #gelatin #glutenfree #orangejuice #sugar
Period: England, 1300s-1400s
Sources: Medieval Cookery
Crust:
1 cup semola flour
1 Tbsp sugar
1 tiny pinch of saffron
1/8 tsp salt
6 Tbsp butter
¼ cup water
Filling:
6 egg yolks
1 Tbsp water
½ tsp gelatin
¼ cup sugar
½ tsp powdered ginger
¼ cup minced dates
¼ cup minced raisins, dried currant berries, or similar
For the crust: Stir together the flour, sugar, saffron, and salt. Cut in the butter until it creates moist crumbs, leaving some small chunks of butter. Stir in the water, forming a dough. Wrap the dough in plastic wrap and chill it in the fridge while making the filling.
Preheat oven to 350° F.
Dissolve the gelatin in the water. Beat together the egg yolks, gelatin, sugar, and powdered ginger until the mixture is very light, as light as you can reasonably get it. Then stir in the dates and raisins.
Divide the crust dough into 12 pieces, 6 of them slightly smaller than the others. Roll the larger balls out into circles and line 6 cups in a mini tart pan. Put about 2 Tbsp of filling into each cup—there will be a little extra, so divide it evenly. Then roll the smaller balls of dough to make top crusts. Leave a little bit of space, if you can, between the filling and the top crust.
Bake for 35-40 minutes, until the crust is golden brown.
#butter #date #dessert #driedfruit #eggyolk #gelatin #ginger #historical #pie #raisin #saffrom #salt #semolaflour #sugar
4 cups peaches, sliced thin and pit removed
1 ½ Tbsp sugar
1 tsp ground ginger
1 Tbsp unflavored gelatin or collagen
1 ½ cup flour
1 ½ cup corn meal or masa harina
½ cup sugar
2 tsp baking powder
pinch of salt
¼ cup butter
½ cup cream or half & half
2 eggs
Preheat oven to 350° F. Grease an 8” square or circular cake pan.
In a medium bowl, stir together the peaches, 1 ½ Tbsp sugar, gelatin, and ground ginger. If the fruit is frozen, it needs to be thawed.
In a large bowl, stir together the flour, corn meal, sugar, baking powder, and salt. Cut the butter into small cubes, then cut it into the flour mixture until the butter is all small pieces. Stir in the eggs and cream to make a thick, clumpy dough. Add more liquid if necessary, so there is no loose powder in the dough.
Put ½ of the crumb mixture into the bottom on the cake pan, in an even layer. Put the peach mixture in an even layer over the crumbs. Top with a layer of the remaining crumb mixture, sprinkling it in large clumps.
Bake for 30-40 minutes, until lightly golden on top.
#bakingpowder #butter #cobbler #cornmeal #cream #dessert #egg #gelatin #ginger #halfandhalf #masaharina #peach #salt #sugar #wheatflour