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Clementine jelly
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Total Time:
10 minutes
Festive holiday jelly with seasonal clementines.
Ingredients:
  • 800 ml clementine juice (from about 30 clementines)
  • white sugar to taste
  • small piece of fresh ginger
  • 2 gelatine sachets (23g in total, see tip)
  • 2 fresh clementines
  • 1 big tsp vanilla syrup (see tip) or a few drops of vanilla extract
  • 200g plain yoghurt
  • good-quality dark chocolate
Instructions:
  • - Heat the clementine juice in a pan on high heat without boiling. Sweeten with sugar conservatively to maintain the citrusy flavor. Grate peeled ginger directly into the pan. Squeeze extra grated ginger over the pan for some fresh juice. Remove from heat, sprinkle gelatine over the juice, and whisk quickly. - Place 6 glasses on a tray. Peel clementines, slice into thin rounds, and add 2 rounds to each glass. Strain the juice mixture into each glass, cool, and refrigerate until set, about 3 hours. - For serving, blend vanilla with yogurt and top each jelly with a spoonful. Finish with grated or shaved chocolate for garnish.

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