Clementine jelly

“You can use virtually any type of juice for jelly but clementines are delicious this time of year. ”

800 ml clementine juice , (from about 30 clementines)

White sugar , to taste

Small piece of fresh ginger , peeled

2 gelatine sachets , (23g in total, see note)

2 fresh clementines , peeled and sliced into thin rounds

1 big tsp vanilla syrup , (see note) or a few drops of vanilla extract

200g plain yoghurt

Good-quality dark chocolate

Method

1. Pour the clementine juice into a pan on a high heat to warm through – don’t let it boil. Add a little sugar to sweeten – not too much, you still want that zippy clementine flavour.
2. Grate in a tiny bit of ginger, then grate a bit more onto a chopping board then squeeze it over the pan of juice so you get a few drips of ginger juice in there. Take the juice off the heat. Sprinkle gelatine over the juice, then whisk in quickly.
3. Arrange 6 small serving glasses on a tray and put 2 clementine rounds in each. Sieve the juice mix into each glass, allow to cool, then refrigerate for about 3 hours, or until set.
4. To serve, mix the vanilla syrup into the yoghurt and dollop a spoonful on top of each jelly, then grate or shave a few pretty bits of chocolate on top. Note: The amount of gelatine you’ll need will vary depending according to the type, so check packet instructions and adjust accordingly. Buy vanilla syrup at good supermarkets and delis.

Let’s build a healthier, happier world through the joy of food! Join the Food Revolution for the latest on sustainable food, farming and cooking projects across the globe. Join our Food Revolution!