MANDARIN FRUIT PASTILLES

By Lucy Burton, Pudding Lane Blog

 

  • 400g tub Mandarin in juice
  • 10g agave syrup
  • 3 gelatine leaves
  • 75g desiccated coconut
  1. Line a small tin or tuppaware (20x15cm dimensions) with 3 layers of cling film.
  2. Blend the mandarin and it’s juice until smooth and liquidised. Pass the mixture through a sieve to remove any pulp.
  3. Place the strained juice in a pan with the agave syrup, and place over a low heat.
  4. Place the gelatine leaves in a bowl of cold water. Leave for 5 minutes to bloom.
  5. After 5 minutes, the juice should be just starting to bubble. Remove from the heat.
  6. Squeeze the gelatine to remove as much water as you can, then add to the hot mandarin juice. Stir to help the gelatine dissolve.
  7. Pour into the prepared tin. Allow to cool to room temperature, then carefully transfer to the fridge and allow to set completely.
  8. Once set, use a small cutter to cut rounds from the jelly, or slice into small cubes. Roll in
    coconut to coat, and serve.

MANDARIN IN JUICE AVAILABLE IN:

390G & 220G

WHERE TO BUY