Mikan Tangerine Jello
This is a variation of "The Whole Can! Pineapple Jelly ID: 1108930."
When using gelatin, it will melt and fall apart if left at room temperature. It is wise to show everyone quickly, and immediately divide it into individual portions. Agar agar holds much better, but it'll be a bit watery. For 1 can worth. Recipe by Asamato
Mikan Tangerine Jello
This is a variation of "The Whole Can! Pineapple Jelly ID: 1108930."
When using gelatin, it will melt and fall apart if left at room temperature. It is wise to show everyone quickly, and immediately divide it into individual portions. Agar agar holds much better, but it'll be a bit watery. For 1 can worth. Recipe by Asamato
Cooking Instructions
- 1
Separate the canned mikan oranges and syrup. There should be about 200 ml of syrup.
- 2
Add syrup, sugar, and kanten to a pot and bring to a boil. Add the mikan oranges, and proceed to Step 5.
- 3
When using gelatin: Soak the gelatin in 2 tablespoons of water, and 2 tablespoons of syrup from step 1 to the gelatin along with the sugar, and microwave at 500W for 1.5 minutes.
- 4
When using gelatin: Add the remaining syrup and mikan tangerines, and stir well. Check to make sure that the gelatin is dissolving properly.
- 5
Add Steps 2 or 4 to the can to let it cool and solidify. First use a butter knife to cut around the edges. Not necessary when using kanten.
- 6
Next, flip the can upside down onto a plate, and it will come out when you cut into the can.
- 7
Garnish with cream as desired.
- 8
It is easier to use whipped cream.
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