Navel Orange Confit Agar


Navel orange confit- 2 jumbo navel oranges (or 3 regular navel oranges)- 500 ml water- 375 gram powdered sugar- 1 teaspoon vanilla essenceNavel orange confit agar- 1 packet of (10 gram) of plain agar-agar and jelly powder (I use the one from Swallow Globe Brand)- 120 gram sugar- 900 ml water- 3 quarter peels of navel orange confit, cut into thin strips.


Navel orange confit1. Cut each orange into quarters, then gently take the peel of from each quarter. Place the peels in a sauce pan, then add enough water to cover the peels. Boil, then drain the peels, and discard the water. Refresh the peels until cold water, and repeat the process two more times.2. Place orange peels, 500 ml of water, powdered sugar, and vanilla essence in a saucepan. Bring to a boil, reduce heat and simmer for 30 minutes on lowest heat setting. Turn off heat, remove from heat and let cool for 30 minutes. Cover the pot and leave to cool overnight.3. The next day, bring the pot back to a boil, simmer on lowest setting and cook for another 2 hours until the orange is soft and candied. Let it cool then transferred the peels and all the juice in a jar.Navel orange confit agar1. Boil together 1 packet of jelly powder, sugar, and water according to the packet instruction. Strain into a 20cm x 20cm x 5 cm baking pan.2. Scatter 1/3 of the orange confit strips into the agar, wait 5 minutes, scatter another 1/3 of confit strips, wait 5 minutes, and scatter the final 1/3 of strips.3. Let the agar cools until set. Once it sets, transfer to a fridge to chill for at least 2 hours.4. To unmold, run a knife along the pan’s edges, cover the pan with a cutting board/serving plate, flip, remove the pan, then cut the agar into small cubes and serve in pretty glasses.

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