Alastair Little, Richard Whittington
By Alastair Little and Richard Whittington
First squeeze enough fruit to make 600 ml/ 1 pt of juice and reserve. Grate the zest from the skins of 8 tangerines.
Put 600 ml/ 1 pt water in a pan with the sugar, gelatine and zest. Bring to the boil, put on a lid and turn off the heat. Leave to infuse for 10 minutes.
Stir in the tangerine juice and the lemon juice, then pour through a sieve into a wet mould and leave to set.
© 1998 Alastair Little and Richard Whittington estate. All rights reserved.