This recipe came up as I was looking for using all the amount of fresh tangerine I had peeled to make my tangerine dust.
This jelly is very easy to make. It has beautiful and delicate scent and taste.
You can use it instead of a citrus sorbet during a dinner or as desert after a nice fish meal.
I am sure you will love it!
- Preparation time15 Minutes
- Rest time4 Minutes
- Cooking time15 Minutes
- Servingserves 6 people
- Cooking methodStove
- 2 lfresh tangerine juice
- 125 gcornstarch
- 125 gbrown sugar
- 1vanilla bean
- q.s.almond flakes (to decorate)
– squeeze the tangerines and pour the juice into a saucepan together with the vanilla seeds and the vanilla bean (keep half a glass juice aside and dissolve the cornstarch into it);
– add the sugar and mix well;
– put the saucepan onto the stove on a medium heat, bring to boil;
– pour the glass with the cornstarch solution onto the simmering juice;
– remove the vanilla bean and stir well till the juice starts to thicken;
– remove the saucepan from the fire and keep on stirring until it thickens;
– pour the warm jelly onto a loaf cake silicon baking tray;
– top with almond flakes;
– let the jelly to reach room temperature, then put it into the fridge;
– keep refrigerate for at least 4 hours or till the jelly becomes firm;