Clementine Jelly Recipe
These taste like Christmas in a glass. If you've got kids around, these are the perfect things to make with them because they are quick to make and not fussy at all.
- 5 leaves of gelatine (platinum grade)
- 600ml clementine juice (from about 20 clementines)
- Caster sugar, to taste
- A small piece of fresh ginger, peeled
- 2 clementines, peeled and sliced into thin rounds
- 1 heaped tsp vanilla syrup (which you can buy at lots of good food stores) or a few drops of vanilla extract
- 200g natural yoghurt
- Good quality dark chocolate (70% cocoa solids)
1. Pour 500ml cold water into a bowl with the gelatine leaves and soak for a few minutes until softened. Pour the clementine juice into a pan over a low heat and warm it through, then add the softened gelatine and let it dissolve, stirring occasionally. Add a little sugar to sweeten the juice, but not too much - you still want that zippy clementine flavour to come through. Grate a tiny bit of ginger onto your chopping board then squeeze it over the juice so you get a few drips of ginger juice in there.
2. Arrange 6 small serving glasses (about 200ml each) on a tray and put 2 clementine rounds into each one. Sieve the clementine mixture into each glass then put them in the fridge for at least 2 hours, or until they're set and wobbly.
3. 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.
© Jamie Oliver
Photography © David Loftus