Mandarin jelly with spiced orange salad

Name: Mandarin jelly with spiced orange salad
Yield: Serves 6
Ingredients: 6 dates, stoned and cut into matchsticks then rolled in castor sugar; 6-8 large oranges*; 1 packed teaspoon finely grated mandarin* zest; sprinkling Ras El Hanout; 3 tablespoons diced cedro*; 3 tablespoons strained mandarin* juice; 1 cup hot Sugar Syrup; 4½ leaves gelatine; 3 tablespoons Sugar Syrup; 1 packed tablespoon finely grated mandarin* zest; 6 mint leaves, thinly sliced; 18 pistachio nuts, shelled and thinly sliced; 2 cups strained mandarin* juice; 3 small candied clementines*, cut into thin wedges

Preparation info

Serves
6

Difficulty
Easy

Appears in

Wild Weed Pie

By Janni Kyritsis and Roberta Muir

Published 2006

About

It’s great to use fresh pistachios in this salad. When they’re in season, I love to serve a bowl of pistachios with drinks; the contrast of the pink outer skin with the green kernel is so beautiful.

Ingredients

1 packed tablespoon finely grated mandarin* zest
1 cup hot Sugar Syrup

Dessert

Method

To make the jelly, mix mandarin zest into hot (not boiling) Sugar Syrup and leave to steep for 5 minutes. Stir in the mandarin juice. Soak gelatine in 1 cup of the Sugar Syrup and mandarin liquid for 5 minutes. Heat through over a very low heat to dissolve gelatine then mix into the rest of the liquid. Rinse and drain 6 x ½ cup moulds (tea cups or dariole moulds are suitable) - this makes it ea