There is a story behind this dessert. When I started feeding my son with solid food, I made great efforts to introduce him a variety of vegetables. He ended up hating vegetables. Then, I started inventing food that is hiding vegetables so that he would eat hidden vegetables without knowing it. This ‘Carrot Jelly’ is one of them but my son didn’t enjoy it at all. He hated oranges so he didn’t like orange-colour food.
I have made it for the first time in a long time. This time I added extra Sugar and Grand Marnier for flavour. Grand Marnier is orange-flavoured liquor, so this is an alcoholic dessert only for grown-ups.
1 & 1/2 teaspoons (6g) Gelatine Powder
2 tablespoons Water
1 Carrot *about 100g, peeled and very thinly sliced
1 & 1/2 cups Milk
2 tablespoons Sugar *add more if you like it sweeter
1 tablespoon Grand Marnier
1/4 cup Orange Juice
1-2 teaspoons Sugar
1 teaspoon Grand Marnier
- Place Milk and Carrot in a sauce pan and cook over medium to low heat for 10 to 15 minutes or until Carrot is tender.
- Sprinkle Gelatine Powder evenly over 2 tablespoons of Water in a small bowl. Allow to sit for 5-10 minutes.
- When Carrot is tender, using a stick blender or blender mixer, make it smooth. Add Gelatine and Sugar, stir until completely dissolved, then add Grand Marnier and stir to mix.
- Pour the mixture into cups or moulds. When cool enough, place in the fridge until set completely.
- Mix Orange Juice, Sugar and Grand Marnier in a cup to make Orange Sauce.
- Turn out onto dessert bowls and serve with the Orange Sauce.