Orange Pineapple Jelly with Vanilla Ice Cream and Orange Caramel

Peel the blood oranges so that the white skin is completely removed. Cut the fillets from the partitions, setting aside about 100 g of the orange fillets as an inlay for the jelly. Squeeze the residue well, adding the juice to the remaining fillets form. Blend these fillets with the sugar in a hand mixer, this should yield about 400 ml. Soak the gelatine in cold water, then melt it in the microwave at 180 watts, dripping wet. Mix the gelatine into the orange puree.

Line an oblong mold (loaf pan) with plastic wrap and line the bottom with the orange-gelatin mixture. Put the give in the refrigerator.

Cut the pineapple into small pieces and add to the orange fillets mold set aside.

Once the jelly has set in the mold, evenly distribute the pineapple pieces and orange fillets on top and pour the remaining orange puree. Put the give in the refrigerator for a few hours, better one night.

For the sauce, caramelize the sugar in a small saucepan and then extinguish with the orange juice (be careful: it can splash!). Simmer gently until the caramel is completely dissolved. Cool the caramel sauce and flavor with the orange liqueur, if desired. Set aside to cool until ready to use.

To serve, turn the jelly out onto a board and cut into slices. On serving plates dusted with powdered sugar, serve the orange-pineapple jelly with a scoop each of vanilla ice cream and 1-2

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