Gelo di Mandarino (Mandarin Gelatin/Jelly)
Gelo di Mandarino (Mandarin Gelatin/Jelly)
Ingredients
For the Gelo di Mandarino
- 2 pounds mandarin oranges, about 8-10 medium mandarins, for juicing
- 1/2 cup granulated sugar, or to taste
- 1/4 cup cornstarch
For Garnish
- 1/4 cup pistachios, shelled and roughly chopped
- 1 ounce dark chocolate, shaved or finely chopped
Instructions
- 1
Wash the mandarin oranges thoroughly. Cut each mandarin in half. Using a manual citrus juicer, extract the juice from all the mandarin halves. Strain the juice through a fine-mesh sieve into a bowl to remove any pulp or seeds. You should aim for approximately 2 1/2 to 3 cups of fresh mandarin juice.
⏱️ 10 min
- 2
In a medium saucepan, add the granulated sugar and cornstarch. Whisk them together until well combined. Pour 1/2 cup of the strained mandarin juice into the saucepan with the sugar and cornstarch. Whisk vigorously until a smooth slurry forms and there are no lumps.
⏱️ 5 min
- 3
Add the remaining mandarin juice to the saucepan. Place the saucepan over medium heat. Cook, whisking continuously, until the mixture begins to thicken and comes to a gentle boil. Continue to whisk for 1-2 minutes after it starts to boil to ensure the cornstarch is fully cooked and the mixture is smooth and glossy. It should have a pudding-like consistency.
⏱️ 10 min
- 4
Carefully pour the warm mandarin mixture into four individual fluted molds or small ramekins. Allow them to cool slightly at room temperature for about 15-20 minutes.
⏱️ 20 min
- 5
Once slightly cooled, cover the molds with plastic wrap and transfer them to the refrigerator. Chill for at least 3 hours, or until the Gelo di Mandarino is completely set and firm.
⏱️ 180 min
- 6
To serve, briefly dip the bottom of each mold in warm water (about 10-15 seconds) to help release the gelatin. Invert each mold onto a serving plate. Garnish with a sprinkle of chopped pistachios and chocolate shavings or finely chopped chocolate. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Gelo di Mandarino (Mandarin Gelatin/Jelly)
Ingredients
For the Gelo di Mandarino
- 2 pounds mandarin oranges, about 8-10 medium mandarins, for juicing
- 1/2 cup granulated sugar, or to taste
- 1/4 cup cornstarch
For Garnish
- 1/4 cup pistachios, shelled and roughly chopped
- 1 ounce dark chocolate, shaved or finely chopped
Instructions
- 1
Wash the mandarin oranges thoroughly. Cut each mandarin in half. Using a manual citrus juicer, extract the juice from all the mandarin halves. Strain the juice through a fine-mesh sieve into a bowl to remove any pulp or seeds. You should aim for approximately 2 1/2 to 3 cups of fresh mandarin juice.
⏱️ 10 min - 2
In a medium saucepan, add the granulated sugar and cornstarch. Whisk them together until well combined. Pour 1/2 cup of the strained mandarin juice into the saucepan with the sugar and cornstarch. Whisk vigorously until a smooth slurry forms and there are no lumps.
⏱️ 5 min - 3
Add the remaining mandarin juice to the saucepan. Place the saucepan over medium heat. Cook, whisking continuously, until the mixture begins to thicken and comes to a gentle boil. Continue to whisk for 1-2 minutes after it starts to boil to ensure the cornstarch is fully cooked and the mixture is smooth and glossy. It should have a pudding-like consistency.
⏱️ 10 min - 4
Carefully pour the warm mandarin mixture into four individual fluted molds or small ramekins. Allow them to cool slightly at room temperature for about 15-20 minutes.
⏱️ 20 min - 5
Once slightly cooled, cover the molds with plastic wrap and transfer them to the refrigerator. Chill for at least 3 hours, or until the Gelo di Mandarino is completely set and firm.
⏱️ 180 min - 6
To serve, briefly dip the bottom of each mold in warm water (about 10-15 seconds) to help release the gelatin. Invert each mold onto a serving plate. Garnish with a sprinkle of chopped pistachios and chocolate shavings or finely chopped chocolate. Serve immediately.
⏱️ 5 min