Fruity jelly

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Drain the mandarins on a sieve, collecting the juice. Put 800 ml cold water, 100 ml mandarin juice and liqueur in a pot. Stir in jelly powder. Leave to swell for 5 minutes.

2. 2

   Add sugar. Heat while stirring until the sugar has dissolved. Put a few pieces of tangerine in each of 4 glasses and fill the glasses up to half with the jelly. Chill for about 1 1/2 hours until the jelly has slightly solidified.

3. 3

   Spread the rest of the mandarins, except for four for decoration, into the glasses and fill up with the rest of the jelly. Chill for another 4 hours until the jelly is firm. Whip the cream until stiff, place in a piping bag and squirt cream tuffs onto the jelly.

4. 4

   Decorate with mandarin orange pieces, the pastry, chocolate flakes and lemon balm.

Nutrition Facts

KCAL
450 kcal

CARBS
47 g

FATS
17 g

PROTEINS
10 g