Recipe: Gelo di Agrumi

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This is Nicoletta Polo Lanza's recipe for gelo di agrumi, a simple refreshing citrus gelatin dessert.

    • 4 1/4 cups (or 1 liter) citrus juice--orange, tangerine, mandarin oranges, grapefruit. Always include the juice of 2 lemons
    • 2 Tablespoons powdered gelatin or 8 gelatin sheets
    • 3/4 cup granulated sugar
    • 2 tablespoons chopped pistachio nuts

Soak the powdered gelatin in 1/2 cup citrus juice (or soak the sheet gelatin in cold water, then drain, squeezing to remove all liquid.) Heat 1 cup juice, dissolve sugar in juice, add soaked gelatin and cook over low heat to dissolve. Add remaining juice, stir, then pour into a mold or individual serving dishes and chill. Garnish with chopped pistachio nuts.

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Faith Willinger is a chef, author, and born-again Italian. She moved to Italy in 1973 and has spent over 30 years searching for the best food from the Alps to Sicily. More

Faith Heller Willinger is a born-again Italian. She moved to Italy in 1973 and was seduced by Italian regional cooking. Faith has spent more than 30 years searching for the best food and wine, as well as the world beyond the table from the Alps to Sicily. She has no regrets about mileage or calories. Faith was awarded the prestigious San Pellegrino award for outstanding work as an ambassador of Italian cooking. She lives full-time in Florence with her Tuscan husband, Massimo. Her son Max lives in Milan. She's the author of the bestselling (9th printing) guidebook Eating in Italy, the cookbook Red, White & Greens, and the narrative recipe book Adventures of an Italian Food Lover. Faith teaches in her kitchen in Florence on Wednesdays, supplied with freshly picked produce from her favorite farmers. Check out her web site at www.faithwillinger.com.
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