Mandarin jelly

Mandarin jelly

By
From
French Lessons
Serves
4
Prep
10 mins
Cooking time
3 mins
Photographer
Steve Brown

Heating fresh fruit juices alters their flavour, so only heat the few tablespoons necessary to dissolve the gelatine. This is a lovely, clean dessert for a warm summer evening. Serve with segments of mandarin and grapefruit or with mandarin sorbet. Decorate with fresh sorrel leaves for an unusual presentation.

Ingredients

Quantity Ingredient
18g gelatine sheets
400ml mandarin juice
80ml Stock syrup
1 tablespoon lemon juice

Method

  1. Lightly oil 4 x 120 ml jelly moulds. Soak the gelatine in a large bowl of cold water for 5–10 minutes to soften. Drain and squeeze out as much excess water as you can.
  2. Place a few tablespoons of the mandarin juice in a saucepan with the gelatine and heat gently over a moderate heat, stirring until the gelatine dissolves. Remove the pan from the heat and stir in the remaining mandarin juice, the stock syrup and the lemon juice. Strain through a fine sieve then pour into your prepared moulds. Allow to cool to room temperature then refrigerate until set.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
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