Mandarin champagne jelly

[Paul]

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!

[Thermomixer]

Thanks Paul - I have had this at a cooking class.  Really a great dish from the goddess.

[AuntAnnie]

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)?

[Paul]

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

[Thermomixer]

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.