Still on my quest to use tangerines for cooking and not straight up eating, I tried another variation on konnyaku. This one needs a bit of work not just with the zesting and juicing but also peeling the little suckers. Think about how good it’ll taste and how you used natural ingredients for it instead of artificial flavour and colour.
4 konnyaku moulds
10 mini tangerines, sectioned
750 ml water
zest of 5 tangerines
juice of the 5 tangerines (about 200 ml)
juice of ½ a lemon
10 g (1 pack) konnyaku powder
180 g sugar
- Prepare the konnyaku moulds by placing 3 sections of mini tangerine in each compartment.
- Combine the water and zest in a pan and simmer for 10 minutes.
- Strain out the zest and put it back on the heat. Add the citrus juices and bring to a boil.
- Stir the sugar and konnyaku powder in a bowl, making sure the powder is well mixed into the sugar.
- Add to the boiling mixture and stir till smooth.
- Fill the moulds with the jelly mixture and leave to cool.
- Transfer to fridge for at least 2 hours.
- Unmould and serve.
Makes 32 jellies.
Note: If you can’t find mini tangerines, use canned ones. They’re mighty fine too. Plus, none of the hassle of peeling and sectioning them.