Orange jelly from calf's feet

6 servings

480 minutes

Orange jelly made from veal trotters is a rare and exquisite dish of French cuisine, featuring a delightful texture and rich citrus flavor. Its origins trace back to the traditions of creating clear broths and jellies popular in classical French gastronomy. The delicate jelly, made from veal broth, combines with the aroma of fresh oranges and lemons, creating a unique balance of sweetness and light acidity. This dish is perfect as a refined treat for special occasions or as a gastronomic experiment for lovers of unusual flavors. Served chilled, it captivates with its transparency and tenderness, becoming a centerpiece on festive tables that astonishes and delights guests.

Energy value per serving

• Calories: 765.4
• Proteins: 79.9g
• Fats: 20.2g
• Carbohydrates: 67.2g

Ingredients

• Oranges: 6 pc
• Lemon: 2 pc
• Coarse salt: to taste
• Veal shank: 1.8 kg
• Sugar: 300 g
• Egg white: 3 pc

Cooking steps

1. Place the legs in a bowl, cover with water and 20 grams of salt, and refrigerate overnight.

   Required ingredients:

   • Coarse salt:  to taste

2. Remove the legs, rinse them. Place in a deep ovenproof pot and cover with water. Bring to a boil again and place in an oven preheated to 120 degrees for seven hours. Remove the pot, strain the broth (should yield 1.5 liters). Cool overnight.

   Required ingredients:

   • Veal shank: 1.8 kg

3. In the morning, remove the fat from the surface and heat the broth in a saucepan. Add the zest of one lemon and orange and 200 grams of sugar to a bowl, squeeze the juice from the orange and lemon into it, and mix with the egg whites. Stir the resulting mixture into the broth with a wooden spoon, preventing it from burning. When the broth boils, foam will appear on the surface — the egg whites will curdle. Boil the liquid for fifteen minutes, then line a very fine sieve with several layers of cheesecloth, place it over a bowl, and carefully pour all the contents of the saucepan into the sieve, allowing the liquid to drain into the bowl. The egg white mass should remain in the sieve. Let the jelly cool.

   Required ingredients:

   • Lemon: 2 pieces
   • Oranges: 6 pieces
   • Sugar: 300 g
   • Egg white: 3 pieces

4. Mix the juice from the remaining oranges and lemon - it will yield 500 ml. Strain to remove solid fragments. Place the jelly in a saucepan, add sugar, then mix with the juice.

   Required ingredients:

   • Oranges: 6 pieces
   • Lemon: 2 pieces
   • Sugar: 300 g

5. Fill a 1 L jelly mold with the mixture. Place it in the refrigerator to set, then invert onto a plate and serve.