Tangerine jelly with raspberry pulp

AUTHOR
Benton Mccarty
DIFFICULTY
easy
RATING
4 5
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 4
  • 200 g frozen raspberries
  • 8-10 (314 ml) fresh or 1 can of mandarins, 6 gelatine leaves, 1-2 tablespoons sugar
  • 1 package Vanillin sugar
  • 7-10 Tbsp small meringue and mint

Directions

  1. 1

    Defrost the berries. Peel 4 mandarins including the white skin. Divide into slices (drain canned fruit, collect juice). Divide the fillets into 4 cold rinsed moulds (approx. 150 ml content)

  2. 2

    Soak the gelatine in cold water. Halve 4-6 mandarins, squeeze juice. Fill up to 1/2 l with water. Season with sugar and warm up. Squeeze gelatine and dissolve in juice. Pour over the mandarins. Chill for at least 5 hours.

  3. 3

    Puree the berries and vanillin sugar. Dip the moulds briefly in hot water. Turn out the jelly. Spread the sauce around the jelly. Decorate

Categories & Tags

Dessert