![]() ![]() NOTE: I used a heat-proof fat separating measuring cup with a spout it is perfect because when pouring the juice/gelatin mixture into the glass, it helps keep the sides of it free of splashes. Transfer juice/gelatin mixture into a heat-proof measuring cup or a container with a pour spout.Ĭarefully pour about 1/4 cup each of the mixture into each glass container. Then, immediately remove from the heat.Īdd the gelatin mixture, stirring until it is dissolved.Ħ. Heat the juice mixture till it reaches a boil.ĥ. Meanwhile, place the tangerine juice in a small saucepan and add sugar. Place the gelatin in a small bowl and pour the cold water over it. Place five 10-ounce heatproof individual serving glasses into the rice at a sharp angle, using the rice to support them.ġ. Pour rice half way into a large baking pan.Ģ. Strain it and measure out 1 cup of juice.ġ. Set dried zest aside, to use for garnish.Ģ. Place the tangerine zest on a paper towel, on a microwaveable plate, and microwave it at half power, in 2 minute increments, until it is dry. Zest the tangerines until you get about 2 - 3 tablespoons.Ģ. Always zest a few of the 12 - 13 tangerines before you squeeze juice from them.ġ cup tangerine juice (from 12-13 tangerines) can substitute with orange juice - zest a few for the garnish before you juiceġ extra tangerine, to be sliced and reserved for geleeġ extra tangerine use innards for pieces of fruitĢ - 3 tablespoons tangerine zest obtain from 12 - 13 tangerines, aboveġ. ![]()
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