2 unscented gelatin sheets
1 cup of orange juice, strained
1/2 cup of pineapple juice (canned)
1 tablespoon of grated lemon zest
1 cup of peeled and grated carrots, cut into sticks
6 slices of pineapple in syrup
2 unscented gelatin sheets
1 cup of orange juice, strained
1/2 cup of pineapple juice (canned)
1 tablespoon of grated lemon zest
1 cup of peeled and grated carrots, cut into sticks
6 slices of pineapple in syrup
2 unscented gelatin sheets
1 cup of orange juice, strained
1/2 cup of pineapple juice (canned)
1 tablespoon of grated lemon zest
1 cup of peeled and grated carrots, cut into sticks
6 slices of pineapple in syrup
2 unscented gelatin sheets
1 cup of orange juice, strained
1/2 cup of pineapple juice (canned)
1 tablespoon of grated lemon zest
1 cup of peeled and grated carrots, cut into sticks
6 slices of pineapple in syrup
Chill a 1-liter mold in the refrigerator
Dissolve the gelatin in 1/2 cup of orange juice in a blender
Let it sit for a bit
Heat the pineapple juice in a saucepan until it's hot, then let it cool slightly
Pulse the mixture in the blender until the gelatin dissolves
Stop the blender and scrape down the sides with a spatula, then pulse again
Add the remaining ingredients and blend at high speed until the carrots and pineapple are finely chopped but not smooth
Soak the mold with water and fill it with the carrot mixture
Chill in the refrigerator until firm
Unmold and serve
If desired, garnish with orange slices
Serves 6 people
