Sicilian orange jelly

Procedure

Frost oranges with candied fennel

First, I suggest you prepare the oranges jelly one day in advance, or at least 6 hours before serving, so that it has the time to firm up in the refrigerator. Wash the oranges, extract the juice and filter it through a sieve to remove any seeds and pulp. Sift the cornstarch and mix it with sugar (this will facilitate the dissolution of the powders and diminish the possibility that lumps). Pour on top of orange juice in the mixture of cornstarch and sugar, stirring with a whisk until the starch and sugars are completely loose. Once you have paid all the orange juice, cook over low heat and stirring constantly, to prevent the oranges jelly from sticking on the bottom of the pot. When it will become sticky and thick, leave it always simmer stirring for two minutes, then turn off the heat.

Pour the jelly in the wet-stick molds with cold water or in individual cups if you prefer not to pull out. Allow to cool completely frost of oranges at room temperature, then stored in the refrigerator, covered with plastic wrap, until firm.

To prepare the candied fennel, Wash the fennel, remove the outer leaves and slice the core of the fennel into thin strips (very thin). Pour into a pan 500 milliliters of water and 250 grams of sugar. Add a few aniseed and fennel. Bring to a boil and let Simmer, over low heat, until the liquid will not become thick and syrupy and transparent fennel. Pour the candied fennel with their syrup into a bowl and allow to cool completely.

Turn out the chill of oranges, if you have decided not to serve it in cups, passing the blade of a knife along the edge of the stencil. Decorate the orange frost with a few slices of candied fennel and a little syrup and serve immediately. Bon appétit!