Сообщения
Ingredients
- 2 gelatin sheets (5 g gelatin powder)
- 3 Tbsp. (50 g) hot water
- 1 can (425 g, 15 oz) mandarin oranges
- 200 ml syrup from the mandarin oranges can
- 3 Tbsp. (40 g) sugar
Instructions
- If you are using gelatin sheets, cut them into thin ½ inch (1.3 cm) strips. Put gelatin (powder/sheets) in a bowl and pour 3 Tbsp. hot water. If you are using gelatin sheets, we’ll need to melt the gelatin with double boiler (Step 3). Please make sure to use a heat resistant bowl which is larger than the opening of the saucepan.
- Drain the mandarin oranges into a sieve over a bowl or measuring cup. There should be 200 ml of syrup. Save the syrup and transfer the oranges to a plate.
- In a small saucepan, bring roughly ½ cup of water to simmer and place the bowl of gelatin mixture over the saucepan. The steam will immediately warm up the glass bowl and start dissolving the gelatin.
- When the gelatin has completely melted, add 3 Tbsp. sugar and whisk until all the sugar has been dissolved.
- Mix the gelatin mixture with the 200 ml syrup.
- Place the mandarin oranges in the serving glasses. Then pour the gelatin mixture over it. When it has cooled to room temperature, store in the refrigerator until it sets, about several hours. Garnish with mint and enjoy!
Notes
If you want to use other fruits, please remember that certain tropical fruits such as pineapples and kiwis have an enzyme that can prevent gelatin from setting. If you really want to add them, you will need to heat the fruit completely through before using, this will destroy the enzyme.
In order to set 1 cup (250 ml) of liquid, you will need 2 gelatin sheets. That's equivalent to
1 sheet gelatin = 2-3 g powdered gelatin, or approx 1 tsp.
3½ sheets = approx. 1 envelope Knox gelatin
4 sheets = approx. 1 Tbsp. powdered gelatin
1 tsp. gelatin powder = 1 tsp. agar/kanten powder
Recipe by Namiko Chen of Just One Cookbook.
In order to set 1 cup (250 ml) of liquid, you will need 2 gelatin sheets. That's equivalent to
1 sheet gelatin = 2-3 g powdered gelatin, or approx 1 tsp.
3½ sheets = approx. 1 envelope Knox gelatin
4 sheets = approx. 1 Tbsp. powdered gelatin
1 tsp. gelatin powder = 1 tsp. agar/kanten powder
Recipe by Namiko Chen of Just One Cookbook.
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