I made this orange yuzu jelly for our guests during the Chinese New Year holidays. The combination of yuzu and lemon juice means it’s very refreshing, citrusy and yummy. I used Japanese oranges as they are smaller than the mandarin oranges we have for Chinese New Year. Canned mandarin oranges can also be used instead if you can’t find Japanese oranges in the market, because the canned one is not time consuming to handle as the mandarin segiments are already peeled prior to canning and is cheaper too. This orange yuzu jelly can be made in an individual mould or in serving cups, and chilled in the refrigerator for about 10 days well covered with cling wrap before serving.
Orange Yuzu Jelly
- Peel orange skin and break up the segments. Carefully peel off the thin membrance and place 2 to 3 pieces of the membrane into the mould.
- Pour yuzu drink and lemon juice in a pot. Add agar agar powder and sugar into it and stir well with a hand whisk. Turn on heat and pour in konnyaku powder, stir liquid to boil with a hand whisk at medium heat. Off heat and continue to stir liquid for another 2-3 minutes
- Then pour liquid it into prepare moulds. Leave jelly to cool and refrigerate for at least 2 hours or when ready to serve.
For using canned mandarin oranges, drain well before use.
材料：可做3个摸子 – 24粒
- 6-7粒 小鲜柳橙（日本进口）或用2小罐装柳橙。
- 1毫升 温室柚子茶汁 （超市有得卖）
- 1茶匙 菜燕粉或鱼胶粉
- 1汤匙 细砂糖
- 1汤匙 柠檬汁
- 1包 蒟蒻果冻粉
- 很清爽酸甜柳橙柚子茶果冻，有点QQ的, 赞! 😀