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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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