Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Desserts => Topic started by: Paul on June 20, 2009, 11:21:19 am
-
Courtesy of the goddess Stephanie Alexander
400 ml mandarin juice
7 leaves gelatin
250 g sugar
300ml champagne
Put gelatin leaves in bowl of cold water for a few minutes
Peel enough mandarins (about 600g or so) and put them into the TMX
Blend on speed 7 until juiced
Strain until you have 400ml juice
Put 100ml of the juice in the TMX with the sugar, cook for 5 minutes at 100 C speed 3 until sugar has dissolved
Add squeezed gelatin leaves and blend for 5 seconds on 4
Add remaining juice, blend gently until mixed
Leave cool to room temperature
Add champagne, mix gently and refrigerate
You can taste the champagne bubbles in this one - weird sensation from a jelly!
-
Thanks Paul - I have had this at a cooking class. Really a great dish from the goddess.
-
Not sure what a gelatin leaf is. We can only buy gelatin here powdered in packets. Any idea of how many Tbs. in a leaf (or g)? ???
-
Not sure what a gelatin leaf is. We can only buy gelatin here powdered in packets. Any idea of how many Tbs. in a leaf (or g)? ???
It's a tricky one. Gelatin leaves give a better result than powder, but it's hard to compare the strengths of different brands of both. It might call for a test run with 700ml water to see what your powder does. The sheets don;t smell, I always find the powder is yucky smelling
-
As Paul says - not easy to compare directly as the sheets vary - silver, gold, titanium. I think Stephanie has something in the cook's Companion warning that she doesn't generally use sheets but grams. That's because the sheets really do vary between companies. Most that I have used are 2 g sheets and from memory 4 sheets would roughly compare with 1 sachet of gelatin that we get here.
Can check - may google it. There are different sources - some use fish gelatin, others pork/beef.