Tangerine Jellies

Serving Size: 24 jellies  Preparation Time :0:20
Categories : Petits Fours

2 kgs tangerines or clemantines -- juiced
1 sachet gelatine
1 tablespoon mandarin liqueur (optional)

Pour the juice through a sieve into a pan (you will need about 16 fluid ounces or 2 cups).

Put the pan over a medium heat and reduce the juice by half.

Stir in the gelatine and ensure it is thoroughly dissolved and stir in the liqueur if using.

Pour into a rectangular container and allow to cool, refrigerate until set.

When ready to serve turn out onto a board and cut into 24 cubes and place in paper cases.


Start to Finish Time:"0:20"
(Chilling time):"4:00"

Source: sylv@nicebites.com

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