Chef's Recipes

Blood-orange jellies with leche merengada

Australian Gourmet Traveller recipe for Pata Negra's blood-orange jellies with leche merengada.

By Pata Negra
  • 40 mins preparation
  • 35 mins cooking plus cooling, freezing, setting
  • Serves 4
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Blood-orange jellies with leche merengada
“I always enjoy the innovative desserts at Pata Negra. Would you please print the recipe for blood-orange jellies with leche merengada?”
James Crawford, Perth, WA
To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.


  • 750 ml blood-orange juice
  • 1 tbsp caster sugar, or to taste
  • 3 titanium-strength gelatine leaves, softened in cold water for 5 minutes
Leche merengada
  • 440 ml milk
  • 150 ml pouring cream
  • 15 ml brandy
  • Finely grated rind of 1 lemon
  • 1 cinnamon quill
  • 150 gm caster sugar
  • 3 eggwhites


  • 1
    For leche merengada, stir milk, cream, brandy, lemon rind, cinnamon and 100gm caster sugar in a saucepan over low heat until sugar dissolves, then cool completely. Whisk eggwhites to soft peaks in an electric mixer, then whisk in remaining sugar until stiff peaks form (2-3 minutes). Fold through cream mixture, freeze in an ice-cream machine, then freeze until required. Makes about 500ml.
  • 2
    Meanwhile, whisk juice and sugar in a bowl until combined. Heat 100ml juice mixture in a small saucepan over medium heat until hot. Squeeze excess water from gelatine, add gelatine to hot juice mixture, stir to combine, then strain into remaining juice. Divide among 400ml serving glasses and refrigerate until set (4-5 hours).
  • 3
    Top blood-orange jellies with leche merangada and serve.


This recipe is from the November 2011 issue of .

  • Author: Pata Negra