Mandarin Jellies

• 9 g (3/10 oz) gold strength gelatine leaves
• 300 g (10½

Soak the gelatine in iced water to hydrate. Warm 100 g (3½ oz) of the mandarin juice in a saucepan to 70°C (158°F). Squeeze out the excess water from the gelatine and add to the warmed mandarin juice