Orange Ancho Chile Geleé

Orange Ancho Chile Geleé

                Ingredients           Yield: varies according to shape

• 300ml (1 1/4c)  Orange Juice
• 2g (1Tbsp)         Agar Flakes
• 2g (2Tsp)           Ancho Chile Powder

                Instructions

1. Combine half of the orange juice, agar, and chile powder in a small pot and let bloom for 10 minutes.
2. Once bloomed, place on the stove on medium high heat and bring to a boil. Boil for two minutes.
3. Remove from heat and pour into a blender. Add the rest of the orange juice and blend for at least thirty seconds.
4. Pass through a fine mesh sieve into a loaf pan (or another pan  of similar size) And place in the fridge until set. Thirty minutes should be long enough in most cases.
5. Turn the geleé out onto a cutting board covered in plastic wrap. Cut into desired shape and use as a garnish.

Check out the video!!

https://youtu.be/BbegddOuAEg