Fresh Tangerine Jelly Mold
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Lemon juice||1⁄4 Cup (4 tbs) (50 Milliliter)|
|Coarsely grated tangerine rind||1 Teaspoon (5 Milliliter)|
|Tangerine juice||2 Cup (32 tbs), strained (500 Milliliter)|
|Granulated sugar||1⁄2 Cup (8 tbs) (125 Milliliter)|
In small heatproof measuring cup, stir gelatin into lemon juice.
Place in shallow saucepan of simmering water and heat gently until gelatin is dissolved.
In medium bowl, combine rind, tangerine juice and sugar; stir until sugar is dissolved.
Taste and add more sugar, if desired.
Stir in gelatin mixture and refrigerate until the consistency of raw egg whites, about 45 minutes. (For a faster method, transfer mixture to shallow pan and place in freezer until partially set, stirring frequently. Do not allow mixture to freeze.)
Peel 2 tangerines.
With very sharp knife, cut off thin outer membrane and cut down to core on either side of each membrane to release sections.
Arrange tangerine sections in lightly oiled 4 cup (1 L) jelly mould.
Place empty membranes in sieve and press out any juice over gelatin mixture; discard membranes and any seeds.
Pour gelatin mixture into mould and refrigerate until set, about 4 hours or overnight.