Mandarin Jellies

Preparation info
    • Difficulty


Appears in
Sepia: The Cuisine of Martin Benn

By Martin Benn

Published 2014

  • About


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


Soak the gelatine in iced water to hydrate. Warm 100 g ( 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