Aromatic tangerine jelly will perfectly suit a festive table, and on a weekday it will become just a pleasant surprise for your loved ones. You will have to tinker with it, but definitely the result is worth it.
1.Everything is quite simple – you need to get tangerine puree. I showed how to do it on one picture. Peel the tangerine, cut every lobule along narrow side and take off a film, wriggling it out. As a result, you have clean lobules without films.
2.It easy to do next steps. Make a tangerine puree in blender and add a little bit of grapefruit juice. We take exactly this one as gelatin reduces taste of all ingredients itself. A big grapefruit bitterness can piece tangerine taste out a bit.
3.Then add gelatin (in 3 proportions that are given on the packaging). Put a saucepan with puree and gelatin in it on fire and warm mixture up. It is not needed to boil composition, just wait (slowly mixing it) until gelatin is completely dissolved. Afterwards, pour jelly into proportion molds and put into the fridge for 2-3 hours.
4.I made jelly a bit denser, because a gelatin instruction recommends it (I added 1 more sheet). The jelly turned out to be more resistant, what in this case is very advantageous in the compartment with the tangerine pulp. It is wonderful to serve jelly with pistachio ice cream.