Mandarin gelatin, gelo di mandarini
What makes a mandarin great? It’s not just the fact they are easy to peel. A mandarin is overall sweeter. The presence of seeds often turns people off. And leads them to the seedless clemantines.
Other citrus fruit can be used here. After all it is a procedure more than a recipe. Our personal preference goes to mandarines.
- Prep Time 15 Minutes
- Cook Time 10 Minutes
- Total Time 25 Minutes
- Serves 4 People
- Calories 125 kcal
Ingredients
- 500 ml of filtered mandarin juice
- 100 grams of sugar
- 70 grams of corn starch
- The zest if half a mandarin
Instructions
- Squeeze your mandarins
- Filter the pips out
- Dissolve the starch in a cup with a ladle of juice
- Unite the sugar and juice in a pot
- While heating up, add the dissolved starch
- Stir in order to avoid clumps
- Turn to heat off as soon as it starts bubbling
- Pour the gelatin in forms and let them cool down
- Top them off with mandarin zest
Notes
Mandarin gelatin is not a difficult dish to prepare. Though it makes an excellent impression. Fragrant, elegant, pure. One may top the gelatin off with grated almonds or pistachio. You can steer this dish in two directions. Towards sweetness, adding more sugar. Or the citrus way, adding the juice of a lemon. The use of starch is interesting. This results in an opaque dessert. And somehow it gives body to the dish. Whereas transparency often results in excessive lightness. This is a down to earth recipe after all.And do not forget it is more than a mere dessert. Wonderful for breakfast, nice as a late morning snack. Or just spoon away for no occasion at all.Â
