Calories
239 kcal
Protein
5 g
Fat
3 g
Carbohydrates
48 g
Roll each orange on a hard surface, using pressure to release the juice inside. Cut the oranges in half and squeeze out the juice.
Pour the orange juice in a saucepan and add the sugar. Place it on the stove over medium heat, bring it to a simmer, but do not boil. The juice needs to be warm so that the gelatin can dissolve in it.
Add the gelatin to the mixture, stirring until it's fully dissolved. Allow it to sit for 5 minutes to thicken and then stir again. It's best to use a whisk or a mixer set on low speed for this step.
Wash and clean tangerines. Divide the wedges and distribute them among the glasses. Pour the resulting mixture into glasses, leaving some space for the whipped cream and place them in the refrigerator for 2-3 hours to set. Decorate the jelly with whipped cream, mint leaves, or strawberry leaves and meringue before serving.
You can use store-bought orange juice, but it will result in a less flavorful and healthy dessert.
Orange jelly can be stored in the refrigerator for up to 3 days.
Bon Appetit!
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