Fragrant tangerine jelly is perfect for the festive table, and on a weekday it will be just a pleasant surprise for your loved ones. You will have to tinker with it, but the result is worth it and worth it again. And what is very nice is that tangerine jelly (and any other fruit) is suitable for people on the BGBK diet. Many people forget about this, and it is completely in vain.
To prepare tangerine jelly according to our recipe, you will need:
5 large tangerines with "outgoing" skin;
80 g of sugar;
a piece of ginger root;
15-20 g of instant gelatin;
60 ml of water.
Mandarin jelly with gelatin: recipe with photo
Peel the tangerines, and then free each slice from the films, and put all the pulp in a heat-resistant container. This is the hardest part of our recipe. An express option is to run the tangerines through a juicer. The disadvantage of this method is that we get rid of the pulp too, but this will save you enough time and effort.
Pour gelatin with water and leave to swell.
Break the tangerine pulp into juice with a blender.
Peel the ginger and either grate it on a fine grater and squeeze the ginger juice into tangerine juice, or cut into plates and squeeze the juice through the garlic.
Add swollen gelatin and heat over low heat. Pour in sugar. The contents of the container must be constantly stirred.
Keep on fire until the gelatin is completely dissolved. Do not bring to a boil!
Pour tangerine jelly into molds or cups and leave to cool at room temperature; then put in the refrigerator until completely solidified.
On New Year's Eve, after Russian salad, chickens, pork, lamb legs, smoked sausages, fish - aspic and lightly salted, after crab salads and various fur coats - after all these delicacies, the volume of the stomach for dessert is no longer enough. And here on the stage, necessarily already filled with wine or champagne and smeared in several places with something red and something yellow, tangerine jelly triumphantly comes out.
You can, of course, make the same New Year's jelly from a Christmas tree, tinsel, or even from Santa Claus. But still, tangerines seem to me the most suitable symbol of the New Year for dessert. The technology without boiling preserves all the vitamins, and the dessert becomes not only low-calorie and tasty, but also healthy.
Of course, every housewife knows how to make jelly. What is there to do? Juice with gelatin - poof! Yes Yes! Like I said, great recipe! On the 29th, squeezed out the juice, diluted the gelatin - and put it in the refrigerator. And now conjure yourself over the flounces for two days, as much as you like. If you want, cut out stars and pretzels from vegetables and lay them figuratively on plates. If you want, give the goose subcutaneous injections of milk and honey. If you want - cook handmade candles. Well, or just paint your nails. Mandarin jelly is already standing, glowing with amber light, waiting in the wings.
Yes, and thanks to Jamie Oliver for the inspiration.
Time for preparing: 15 minutes plus 5 hours for stabilization.
Complexity: incredibly simple
Ingredients:
tangerine juice - 800 ml (about 60 small Abkhazian or 35 large Turkish tangerines)
tangerines for decoration - 2 pcs.
gelatin - 2 packs (or 8 plates, or look at the package)
sugar - 4 tbsp. (or to taste)
cognac - 30 g (or vermouth)
For sauce:
- cream 33% - 200 ml
- powdered sugar - 2 tbsp.
- vanilla - 1 pod (or vanillin on the tip of a knife)
- dark chocolate - 1 piece
Exit– 6 servings
I cleaned the tangerines, squeezed the juice in a juicer. Soak the gelatine in cold water as directed.
I heated the juice in a saucepan, added sugar to taste and rubbed the ginger there on a fine grater. First I rubbed half and tried it. Then she added more. Added cognac. Introduced gelatin and dissolved, not bringing the juice to a boil. This is how we store vitamins. I really love vitamins because they are useful.
Poured into glasses. I cleaned the tangerines for decoration, cut them “against the wool” into the thinnest circles, laid out 1 circle in each glass. Cooled at room temperature and put in the refrigerator.
When the jelly stabilized, I made a quick sauce.
Whipped cream with a mixer with powdered sugar and vanilla.
With a spoon, carefully place a ball in each glass. In an ideal world. In mine, the cream did not whip, so I poured a puddle on top of the jelly. Not as impressive, but also nothing. May the cream maker burn in hell.
Randomly grated bittersweet chocolate on top.
The job is done, and now we can surrender to creativity. Who cares, but Izya, as promised, "is preparing to make a chicken injection."
Mandarin jelly with yogurt
An interesting and simple Polish recipe for a winter dessert made from canned tangerines (Special MANDARYNKOWY - this is how its name is written in Polish). However, if you don't have a jar of tangerines, fresh fruit can also be used in this tender jelly!
Mandarin jelly in Polish turns out to be juicy, tender, wrapped in a joyful citrus aroma - it's very tasty, especially when you want something vitamin! If you are making a dessert with fresh tangerines, those called clementines are more suitable, but you can also use regular ones - juicy, sweet and sour or sweet.
Compound
- Tangerines in syrup - 2 jars (315 ml) or 2 kg of fresh tangerines + 1 glass of sugar;
- Gelatin - 4 tablespoons;
- Natural yogurt (no sugar) - 250 ml;
- Sugar - 4 tablespoons.
How to cook
- If you have fresh tangerines: peel the fruit and sort it into slices, add a glass of sugar and warm it up a little. I left this mixture overnight, for impregnation, but this is not necessary.
- Add natural yogurt, melted gelatin to the fruit mass and mix everything thoroughly.
- Pour the tangerine jelly into molds and refrigerate for 2-4 hours. Decorate fruit jelly as you wish.
If you have canned tangerines: just take the fruit out of the syrup.
Beat the prepared tangerines into a homogeneous mass (in a food processor or blender).
If you have instant gelatin- heat part of the juice from fresh (or syrup from canned) tangerines and pour gelatin into it. Let stand 15 minutes.
If you have plain gelatin- in advance (for 30-40 minutes) soak it in cool juice from tangerines or in syrup, and then heat it up.
Soak the tangerines with sugar so that they slightly let the juice out, become sweeter and softened.
From tangerines you need to get tangerine puree
Add prepared gelatin to tangerine puree
Mix fruit puree, gelatin, sugar and yogurt
You can put tangerine slices on top of the jelly!
BON APPETIT!!! =)))
In winter, when the body asks for calories, and the soul of the holidays, you want hearty, sweet, fragrant desserts with spices, and mousses, jelly and ice cream fade into the background. But there are no rules without exceptions and the dead of winter, and with it the height of the tangerine season, is the time to make jelly from natural tangerine juice with pulp.
Tangerine jelly will perfectly help you out when there are no more forces to eat fresh tangerines - and such a time will definitely come after a series of New Year's feasts. Children will also be delighted with him, especially after a hearty, hearty dinner. However, this light, bright, uplifting dish is hard to resist even for an adult.
In this jelly recipe, the taste of tangerines is set off by a slight bitterness of grapefruit juice, and honey is not only a healthy alternative to sugar, but also makes the dessert more interesting (but if you do not like honey or it is contraindicated for you, feel free to use sugar).
Jelly prepared according to this recipe is moderately sweet and not cloying. If you will serve it to an avid sweet tooth, increase the amount of honey or sugar to your liking.
Cooking time: about 2 hours, taking into account the time for the jelly to set.
Yield: 6 small servings.
Ingredients
- large tangerines 4 pieces
- grapefruit 1 piece
- gelatin 10 grams
- honey 1 tbsp. a spoon
Cooking
Large photos Small photos
First cut the grapefruit and squeeze the juice out of it. If there were bones in it, strain the juice. Measure out 160 ml of juice.
Add gelatin to grapefruit juice and leave to swell.
When the gelatin swells, the mass will become thick.
Put the juice with gelatin on a small fire, add honey and mix.
Stirring, heat the juice with gelatin until the gelatin dissolves. Do not bring the mass to a boil.
Remove the mass from the fire and cool slightly.
Now get on with the tangerines. Peel them off first.
Then carefully cut each slice and remove the pulp, removing the films.
Put the peeled slices in a blender and grind them.
Add tangerine juice with pulp to grapefruit. Stir until smooth.
Pour the jelly into molds. Silicone molds are best suited - it will be very convenient to extract jelly from them.
Send the jelly to the refrigerator and wait until it hardens.
Carefully remove the dessert, arrange on plates and serve.
Tangerines are tasty and healthy, no one will argue with that. What would you say if we make tangerine jelly? It contains only mandarin fruits and gelatin. The dessert combines sweetness and light sourness. I am sure that your guests and household will not remain indifferent to this treat.
How to count the number of tangerines for jelly. So, the weight of citrus fruits directly depends on the amount of gelatin. In my case, there were 2 packs of gelatin, which are designed for 2 cups of liquid. I poured 2 cups of water into a bowl and memorized this level. I took the same number of tangerines. The fruits are very juicy and the tangerine mass is almost the same. I made up for the lack of water, since gelatin must be dissolved in water. (In my case, boiled and hot.)
tangerine jelly recipe
We will need:
- Tangerines;
- Gelatin.
We peel the fruits.
After 30 minutes of painstaking work, I got such a slide of peeled tangerines.
Grind the slices into porridge. You can use a meat grinder or blender. I had an immersion blender, and to be honest, I suffered. Juice sprayed in all directions. It would be better with a meat grinder the old fashioned way. Add gelatin dissolved in water to this mass. We mix.
Pour into molds and send to the refrigerator until morning.
