别错过今年米乐m6登入入口(2023趋势新闻)

Place the gelatine leaves in a bowl of cold water and allow to soften for several minutes.

 

Pour 150ml of the orange and the sugar into a saucepan. Put over a low heat to dissolve the sugar, ensuring it doesn’t boil. If you are using mango juice, don't add the sugar as the jellies will be too sweet. Instead, just gently warm the mango juice.

 

When the sugar has completely dissolved and the juice is warm, remove from the heat.

 

Remove the gelatine from the water and use your hands to squeeze out any excess water.

 

Add the gelatine leaves to the warm juice and sugar mixture and stir until completely dissolved. Add the remaining juice and mix well.

 

At this point, test the texture of the jelly. Spoon a small tablespoon of the mixture into a ramekin or cup and refrigerate for 10

minutes. Meanwhile, keep the saucepan covered and whisk the jelly mixture occasionally.

 

If the chilled jelly feels too firm, add a small amount of juice or water to the mixture and stir; as little as a tablespoon may be sufficient. Repeat the test until you are happy with the texture.

 

Pour the mixture through a fine mesh sieve into a clean bowl. Distribute the mixture between jelly moulds, glasses or espresso cups. Place in the refrigerator and allow to set for minimum of 4 hours or overnight.

 

To unmould, briefly place each container in very hot water and then turn them out onto serving plates.