Jell-OThe tureen is a bowl with a cover that is deep enough for soups and casseroles. In this recipe by chef Roger
Verge of the Le Moulin de Mougins restaurant in France, the tureen lends its name to an orange-flavored
summer gelatin dish. Orange tureen is made from the freshest, juiciest oranges combined with white wine,
cinnamon, cloves, and vanilla. The spices complement the bright citrus flavors. The tureen becomes its mold
as the gelatin firms up.
Since the dish needs time to become firm, it can be prepared ahead of time and served cold. While the tureen
is usually bowl-shaped, a rectangular tureen is used to mold the orange gelatin in this recipe. This cooking dish
is often interchangeable with the French terrine, an earthenware vessel used for cooking and serving. It is
typically decorative in design and can also be made of ceramic, porcelain, silver, or stainless steel.
To get the best of the oranges, select the sweet and seedless kind. This variety has orange segments that
separate easily, can be peeled easily and possess a meaty flesh. It’s also good because this type of orange is
less messy or mushy when prepared. Hamlin, Valencia, and navel oranges are fantastic in this recipe—they
easily separate into segments and have thin skin and smooth peel.
To vary the citrus notes in the orange tureen, make sure to use a variety of oranges. The best kinds of oranges
for making juice are pulpy and have a thick rind. You can make fresh orange juice with the use of a juicer or
you can buy packaged or bottled orange juice from the grocery. Pair the dish with a sensual wine like St. Croix
du Mont and make the orange tureen a dramatic and colorful finale to your lunch, picnic or dinner.
1/3 lb. orange juice (about 2 oranges)
1/3 lbs. liquorish white wine
3 ½ tablespoons sugar
6 gelatin leaves
1. To make the orange gelatin, boil the white wine with the orange juice in a saucepan. Remove from heat.
Add cinnamon, vanilla, and cloves. Allow spices to infuse in the liquid for 15 minutes. Remove the cinnamon
stick, vanilla pod, and cloves and add the sugar and gelatin. Stir until sugar dissolves.
2. Meanwhile, peel the oranges and remove the seeds if any. Separate into segments.
3. In a rectangular tureen, place a layer of gelatin in the bottom. Layer with orange segments. Alternate the
gelatin and orange wedges until the edge of the tureen is reached. Chill for 90-120 minutes in the refrigerator.
4. To assemble, invert the tureen from the mold onto a serving dish. Pour syrup over and around it. Serve cold.