A refreshing jelly dessert for the summer: Orange Jelly or Mikan Jelly. This crowd-pleasing treat makes a perfect dessert to serve at your backyard parties.
1canmandarin oranges(15 oz, 425 g; certain tropical fruits such as pineapples and kiwis have an enzyme that can prevent gelatin from setting; therefore, they need to be heated through completely, which will destroy the enzyme.)
¾cupsyrup from the mandarin oranges can(¾ cup + 4 tsp to be precise)
If you are using gelatin sheets, cut them into thin ½ inch (1.3 cm) strips. Put gelatin (powder/sheets) in a bowl and pour 3 Tbsp hot water. If you are using gelatin sheets, we’ll need to melt the gelatin with a double boiler (Step 3). Please make sure to use a heat resistant bowl that is larger than the opening of the saucepan.
Drain the mandarin oranges into a sieve over a bowl or measuring cup. There should be 200 ml (¾ cup + 4 tsp) of syrup. Save the syrup and transfer the oranges to a plate.
In a small saucepan, bring roughly ½ cup of water to simmer and place the bowl of gelatin mixture over the saucepan. The steam will immediately warm up the glass bowl and start dissolving the gelatin.
When the gelatin has completely melted, add 3 Tbsp (40 g) sugar and whisk until all the sugar has been dissolved.
Mix the gelatin mixture with the 200 ml (¾ cup + 4 tsp) syrup.
Place the mandarin oranges in the serving glasses. Then pour the gelatin mixture over it. When it has cooled to room temperature, store in the refrigerator until it sets, about several hours. Garnish with mint and enjoy!
Notes
Gelatin Sheets: In order to set 1 cup (240 ml) of liquid, you will need 2 gelatin sheets. That's equivalent to:
1 sheet gelatin = 2-3 g powdered gelatin, or approx 1 tsp