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Desserts

Orange chocolate mold

Orange chocolate mold
Kirk McKoy / Los Angeles Times

Standing in his Culver City test kitchen, chef Sang Yoon is holding what looks like a freshly used bar of soap, in a soap dish. “So, it’s basically a Jell-O shot,” says Yoon of the dish, barely suppressing a laugh. ... Read more

Total time: 40 minutes, plus setting times | Makes 1 (6-cup) gelatin mold

Orange gelatin

  • 1 tablespoon (1 envelope) unflavored gelatin powder
  • ¼ cup cold water
  • 1 cup boiling water
  • ¼ cup sugar
  • 1 teaspoon orange extract
  • ½ cup mandarin orange slices, fresh or canned and drained

Step 1In a bowl, sprinkle the gelatin over the cold water and set aside to give the gelatin time to absorb the water, about 2 minutes. Add the boiling water and stir until the gelatin is fully dissolved. Add the sugar and orange extract and stir until the sugar is dissolved. Refrigerate the mixture until thickened. Arrange the mandarin orange slices on the bottom of a 6-cup mold and gently spoon the clear gelatin into the mold over the orange slices. Refrigerate until the gelatin is set but not firm.

Chocolate layer and assembly

  • 3 cups milk
  • ¾ cup natural unsweetened cocoa powder
  • 1 cup sugar
  • 1 tablespoon orange extract
  • 1 tablespoon freshly grated orange zest
  • 2 tablespoons (2 envelopes) unflavored gelatin powder
  • ½ cup cold water
  • Prepared orange gelatin

Step 1To make the second layer, in a large saucepan, whisk together the milk, cocoa, sugar, orange extract and orange zest. Bring just to a boil over medium heat, careful not to let the milk mixture boil over. Remove from heat and set aside.

Step 2In a separate bowl, sprinkle the gelatin evenly over the cold water and set aside to give the gelatin time to absorb the water, about 2 minutes. Add the hot milk mixture and stir until the gelatin is fully dissolved. Set the mixture aside until cooled to room temperature, then gently spoon into the mold over the mandarin orange layer. Refrigerate until firm. Unmold and serve.

Note: Adapted from a recipe in “Hello, Jell-O” by Victoria Belanger.

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