Mandarin jelly with coconut sauce

Name: Mandarin jelly with coconut sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 14 mandarins (approx. 750 g); alternatively 550 ml unsweetened orange juice and 2 mandarins; 1 Lemon; 6 tablespoons (60 g) Sugar; 8 sheets Gelatine; 100 g Coconut flake; 200 ml Milk; 100 g Whipped cream; 7-10 Tbsp Mint

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

14 mandarins (approx. 750 g); alternatively 550 ml unsweetened orange juice and 2 mandarins
1 Lemon
6 tablespoons (60 g) Sugar
8 sheets Gelatine
100 g Coconut flake
200 ml Milk
100 g Whipped cream
7-10 Tbsp Mint

Directions

1
Squeeze 12 mandarins (required juice quantity approx. 550 ml). Peel 2 mandarins and cut into 8 slices. Squeeze lemon. Bring mandarin (or orange), lemon juice and 4 tbsp. sugar to the boil. Let cool down a little bit
2
Soak gelatine in cold water, squeeze out. Dissolve in the still warm fruit juice. Pour the juice into 4 dessert glasses. Place 2 slices of mandarin orange in each of the still liquid fruit juice. Chill for about 5 hours
3
For the sauce, grated coconut, boil up to 1 tablespoon, milk, cream and 2 tablespoons of sugar and let it cool down. Strain through a kitchen towel and squeeze out. Roast the remaining grated coconut in a pan
4
Sprinkle roasted grated coconut on the sauce. Decorate jelly with mint if desired. Add the sauce