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Orange Yuzu Jelly 柳橙柚子茶果冻

Ann Low

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

Orange Yuzu Jelly

Author Ann Low
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 0 makes 24 pieces

Ingredients
 

  • 6-7 pcs Japanese oranges or 2 cans mandarin oranges
  • 1 litre packed yuzu drink at room temperature
  • 1 tsp agar agar powder or gelatin powder
  • 1 tbsp caster sugar
  • 1 tbsp lemon juice
  • 1 pkt konnyaku powder

Instructions
 

  • 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.

Notes

By adding agar agar powder makes the jelly stay set and firm as oranges are softer and watery.
For using canned mandarin oranges, drain well before use.
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柳橙柚子茶果冻

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
 做法：
  1. 先将鲜柳橙皮用手拨开，柳橙果肉外皮撕掉。然后放2-3片柳橙果肉在摸子或小杯子里备用。
  2. 将柚子茶汁和柠檬汁倒入锅里。加入菜燕粉和砂糖搅匀。打开火（用中火）倒入果冻粉，用手动打蛋器搅至滚。熄火继续再搅拌2-3种即可。
  3. 将果冻液倒入摸子中，待凉后放入冰箱冷藏最少两个小时至凝固便可脱模享用。
  • 很清爽酸甜柳橙柚子茶果冻，有点QQ的, 赞! 😀
  • 假如觉得用鲜柳橙比较花时间拨皮，可以用罐装柳橙，沥干水分就可以直接用。
  • 因为柳橙果肉比较会出水，果冻凝固后不够结实，口感比较软，所以加了一点菜燕粉。
  • 做好的果冻不要马上脱模，用保鲜纸包好可耐上十天。

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