The oranges around here have been dried out and awful lately, so I swapped them for tangelos. They're a little tarter and more acidic, but they were juicy, so I'm glad I deviated. The recipe calls for two grapefruit. I hate grapefruit. Matt and my mom both insist that Ruby Red grapefruit are sweet, but they're wrong. Dumping sugar on it doesn't count. As far as I'm concerned, grapefruit ruins everything it touches, so there was no way I was adding it to this dessert. On the chance that omitting it altogether would also omit a vital sour element, I cut a lime into very fine pieces and added those. Otherwise, I stuck to the script, and tossed blueberries, raspberries, blackberries, and the tangelo and lime bits in with the orange juice gelatin mixture.
One of the ongoing inconveniences of being a military family is that every time we move, things get lost and things gets broken. When we moved to Texas, six wine glasses and two lovely Pyrex loaf pans disappeared. I'm sure they weren't the only things in the box, but we still haven't figured out what else went missing. (In case you're wondering, a bookcase was our "something broken." How do you break a bookcase??) As such, I only own one crappy metal loaf pan now, and it's too small for all this gelatin. I used my souffle pan instead. It might as well get some use.
|I'm fighting a cold, and think I've found my new immune-boosting secret weapon.|
Conclusion: Love it. Light, refreshing, and vitamin-packed. I never would have tried this recipe on my own, so thank you, French Fridays with Dorie, for choosing it this week! It's a new favorite, and I can't wait to try variations.