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MANDARIN & HONEY JELLY

500ml freshly squeezed Delite Mandarin juice (about 12 mandarins)
2 tablespoons honey, or to taste
100ml water, or apple juice
3 teaspoons powdered gelatine
2 small Delite Mandarins, peeled, white pith membranes removed and slice each across into six rounds.

Method

Heat juice and water, or apple juice of using, in a small saucepan over medium heat to warm through, do not let it boil. Stir in the honey to dissolve, adding extra to taste, if desired. Remove from heat. Sprinkle over gelatin and stir to dissolve. Set aside to cool to lukewarm

Place four 250ml capacity glasses on a tray.

Place 2-3 rounds of mandarin in each glass. Pour cooled jelly mixture into each glass and refrigerate for about 4 hours or until jelly is set.

To serve, place a scoop of vanilla ice-cream or dollop of yoghurt on top.