Tangerine Jelly with Pulp
by Editorial Staff
Jelly made of grapefruit juice and tangerine juice with pulp is a light, aromatic dessert. Made from freshly squeezed juice, supplemented with a small amount of honey, the jelly has a pleasant sweet and sour citrus taste perfectly refreshes and turns out to be bright and very appetizing.
Ingredients
- Mandarins (medium) – 5 pcs.
- Grapefruit – 1-2 pcs. (500-600 g)
- Gelatin – 2 teaspoon (10 g)
- Honey – 1-3 tbsp (taste)
For decoration:
- Mandarins – 1 pc.
Directions
- Squeeze 150 ml of grapefruit juice.
- Place the grapefruit juice in a saucepan or small saucepan. Add 2 teaspoon. (10 grams) instant gelatin and leave the mixture at room temperature for 15-20 minutes or until the gelatin swells and thickens.
- Peel 5 medium tangerines and cut into slices. Cut each tangerine wedge from a narrow edge (as shown in the photo), and then remove the pits, the film covering the slices, and separate the pulp.
- Place the peeled tangerine wedges in the bowl of a blender and beat for a few minutes, until a thick, pulpy juice is obtained.
- While stirring, heat the mixture of grapefruit juice and gelatin over medium heat, not boiling, until the gelatin is completely dissolved. After turning off the heat, cool the mixture slightly, add honey to taste (1-3 tablespoons), and mix well.
- Add tangerine juice.
- Mix the ingredients thoroughly and distribute the mixture in glasses or silicone baking tins.
- Leave the dessert at room temperature for 30-40 minutes. And then place in the refrigerator for final cooling. As soon as the jelly hardens completely, the dessert can be served.
Bon Appetit!
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