Orange Gelo Recipe — Traditional Sicilian Orange Pudding (VIDEO)
The Orange Gelo, a traditional Sicilian dessert, is a simple yet delicious pudding made with just a few ingredients: oranges, cornstarch, and sugar. This no-bake dessert comes together quickly for a sweet finish to any meal. The vibrant yellow-orange-red color and natural citrus aroma will brighten up any table. Try this easy Sicilian orange pudding recipe for an authentic taste of Sicilian comfort food made the traditional way.
The Sicilian oranges could not be excluded from the culinary repertoire of a region renowned for its orange production like Sicily. So, makes sense that Orange Gelo would be a popular dessert there.
What Is Orange Gelo (Sicilian Orange Pudding)
In Sicily, “gelo” refers to a spoon dessert or pudding made without thickeners other than cornstarch, sugar, and fruit juice. Comprising only 3 ingredients, this dessert is both easy and quick to make while so delicious!
The Gelo can highlight whichever fruit is seasonal, such as watermelon: in summer, “Gelo di mellone” or “Gelo di melone” is very popular. Almond Gelo made with almond milk proves consistently popular across seasons. And as long as oranges are available, the classic Orange Gelo should not be overlooked. Varying in hue from bright yellow to vibrant orange to crimson depending on the oranges utilized, the Sicilian Orange Gelo also offers visual appeal when brought to the table, whether prepared in a large mold or individual portions.
The Orange Gelo uses oranges, of course, and is a traditional Sicilian recipe ideal for concluding a meal with something light and refreshing.
Sicilian Orange Pudding Video Recipe
- Ripe oranges — how many you need to obtain 500 ml of filtered orange juice (2 cups plus 1 tbsp)
- 80 g granulated sugar (⅓ cup plus 1 tbsp)
- 40 g corn starch (⅓ cup)
- 1 teaspoon ground cinnamon (optional)
- 1 orange and fresh mint leaves for garnish (optional)
How To Make The Sicilian Orange Pudding — Orange Gelo
To make the Orange Gelo, begin by juicing the oranges to extract the fresh orange juice (1). Use a fine mesh strainer to filter the juice and remove any pulp particles (2).
After extracting and filtering the juice, measure out 500 ml of orange juice. Take a thick-bottomed saucepan, pour around 400 ml of the juice into it, and add sugar and cinnamon if desired. Heat the mixture over medium heat, stirring occasionally, until it boils (3).
TIPS & TRICKS — When making the recipe, feel free to adjust the amount of sugar based on your taste and how sweet the oranges are. Use your judgment on the oranges — if they’re really sweet, you may not need as much extra sugar. But if they’re a little tart, go ahead and add more sugar to taste. The nice thing is you can’t really go wrong — it’ll be delicious either way!
Meanwhile, in a separate cup or large glass, vigorously mix the remaining orange juice with cornstarch using a fork to dissolve it and ensure there are no lumps (4).
Once the mixture in the pan boils, add the cornstarch-dissolved orange juice (5). Cook the Orange Gelo on low heat for about 5 minutes, stirring constantly. The dessert is done when it thickens to a rich cream consistency (6).
Pour the mixture into individual crème caramel molds or a half-liter mold (7). Let it cool to room temperature, cover the molds with cling film, and refrigerate for at least 4 hours for the puddings to set. When ready to serve, gently loosen the edges of the puddings with a knife, then invert the molds onto a plate and remove them (8).
Decorate the cold puddings to your liking. I used orange slices and fresh mint leaves for decoration.
NOTE — In this version, I added a slice of orange to the molds before pouring the orange gelo mixture while it was still hot.
How To Store The Sicilian Orange Pudding
You can store the Orange Gelo in the fridge for 2–3 days.
Orange Gelo — Traditional Sicilian Orange Pudding
Equipment
- 4 Crème brûlée Ramekins
Ingredients
- Ripe oranges – how many you need to obtain 500 ml of filtered orange juice (2 cups plus 1 tbsp)
- 80 g granulated sugar (⅓ cup plus 1 tbsp)
- 40 g corn starch (⅓ cup)
- 1 teaspoon ground cinnamon (optional)
- 1 orange and fresh mint leaves for garnish (optional)
Instructions
- Squeeze the oranges to extract the fresh orange juice. Use a fine mesh strainer to filter the juice and remove any pulp particles.
- After extracting and filtering the juice, measure out 500 ml of orange juice. Take a thick-bottomed saucepan, pour around 400 ml of the juice into it, and add sugar and cinnamon if desired. Heat the mixture over medium heat, stirring occasionally, until it boils.
- Meanwhile, in a separate cup or large glass, vigorously mix the remaining orange juice with cornstarch using a fork to dissolve it and ensure there are no lumps.
- Once the mixture in the pan boils, add the cornstarch-dissolved orange juice. Cook the Orange Gelo on low heat for about 5 minutes, stirring constantly. The dessert is done when it thickens to a rich cream consistency.
- Pour the mixture into individual crème caramel molds or a half-liter mold. Let it cool to room temperature, cover the molds with cling film, and refrigerate for at least 4 hours for the puddings to set.
- When ready to serve, gently loosen the edges of the puddings with a knife, then invert the molds onto a plate and remove them.
- Decorate the cold puddings to your liking. I used orange slices and fresh mint leaves for decoration.
