Clementine jelly

Serves 6

  • 800 ml clementine juice, (from about 30 clementines)

  • White sugar, to taste

  • Small piece of fresh ginger, peeled

  • 2 gelatine sachets, (23g in total, see note)

  • 2 fresh clementines, peeled and sliced into thin rounds

  • 1 big tsp vanilla syrup, (see note) or a few drops of vanilla extract

  • 200g plain yoghurt

  • Good-quality dark chocolate

Pour the clementine juice into a pan on a high heat to warm through – don't let it boil. Add a little sugar to sweeten – not too much, you still want that zippy clementine flavour.



Grate in a tiny bit of ginger, then grate a bit more onto a chopping board then squeeze it over the pan of juice so you get a few drips of ginger juice in there. Take the juice off the heat. Sprinkle gelatine over the juice, then whisk in quickly.



Arrange 6 small serving glasses on a tray and put 2 clementine rounds in each. Sieve the juice mix into each glass, allow to cool, then refrigerate for about 3 hours, or until set.



To serve, mix the vanilla syrup into the yoghurt and dollop a spoonful on top of each jelly, then grate or shave a few pretty bits of chocolate on top. Note: The amount of gelatine you'll need will vary depending according to the type, so check packet instructions and adjust accordingly. Buy vanilla syrup at good supermarkets and delis.

Nutritional Information

Clementine jelly

Christmas in a glass

More Christmas recipes >
0 foodies cooked this
You can use virtually any type of juice for jelly but clementines are delicious this time of year.
Serves 6
10m (plus cooling time)
Super easy
Method

Pour the clementine juice into a pan on a high heat to warm through – don't let it boil. Add a little sugar to sweeten – not too much, you still want that zippy clementine flavour.

Grate in a tiny bit of ginger, then grate a bit more onto a chopping board then squeeze it over the pan of juice so you get a few drips of ginger juice in there. Take the juice off the heat. Sprinkle gelatine over the juice, then whisk in quickly.

Arrange 6 small serving glasses on a tray and put 2 clementine rounds in each. Sieve the juice mix into each glass, allow to cool, then refrigerate for about 3 hours, or until set.

To serve, mix the vanilla syrup into the yoghurt and dollop a spoonful on top of each jelly, then grate or shave a few pretty bits of chocolate on top. Note: The amount of gelatine you'll need will vary depending according to the type, so check packet instructions and adjust accordingly. Buy vanilla syrup at good supermarkets and delis.

Nutritional Information Amount per serving:
  • Calories 91 5%
  • Carbs 14.5g 6%
  • Sugar 14.4g 16%
  • Fat 1.4g 2%
  • Saturates 0.9g 5%
  • Protein 5.7g 13%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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