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Orange Jelly｜Recipe transcript from Coris Cooking Channel

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Ingredients

Kiyomi Orange : 2 balls
Orange juice (Natchan) : 425g (for 1 bottle)
Granulated sugar : 50g
Lemon juice : 2/3 tbsp
gelatin : 7g
water : 35g
chervil : Appropriate amount

Time required

20minutes

Procedure

1) Prepare Kiyomi Orange 00:20
Take out the flesh of Kiyomi orange and cut it into bite-sized pieces. Save the juice.
2) Soak powdered gelatin 01:33
Put powdered gelatin and water in the same container, mix well with a whipper, and leave at room temperature for about 10 minutes to let the gelatin soak.
3) Heat orange juice, granulated sugar and lemon juice 01:57
Put orange juice (Natchan), granulated sugar, and lemon juice in a hand pan, heat it, and heat it while mixing with a rubber spatula to warm it to about 80 ° C.
4) Add gelatin 03:00
Turn off the heat, add the soft gelatin and mix well with a rubber spatula to dissolve the gelatin firmly. Add the juice saved in step 1 and mix.
5) Cool in ice water 04:05
Transfer to a bowl, place in ice water and gently mix with a rubber spatula to cool to about 30 ° C.
6) Put in a bowl and cool in the refrigerator 04:40
Pour the pulp and jelly into your favorite bowl and chill in the refrigerator for at least 4 hours. When it hardens, put the chervil on it and it's done.

Point

・ Please note that gelatin may not dissolve completely unless it is well moistened.
・ Please note that if the gelatin is not completely dissolved when making the jelly liquid, the jelly will not harden well.
・ When cooling the jelly liquid, it is OK if it is a little cold bath. Be careful as it will harden if it is cooled too much.
・ Kiyomi Orange is very recommended because it is sweet, has a moderate acidity, and is juicy.