10 ml (2 tsp) gelatine
75 ml (5 tbsp) water
225 g (8 oz) tangerines, rinds finely grated
225 g (8 oz) melon flesh
25 g (1 oz) skimmed milk powder
30 ml (2 tbsp) water
1 egg white sugar, to taste
75 ml (5 tbsp) water
225 g (8 oz) tangerines, rinds finely grated
225 g (8 oz) melon flesh
25 g (1 oz) skimmed milk powder
30 ml (2 tbsp) water
1 egg white sugar, to taste
method
1. Soak the gelatine in 30 ml (2 tbsp) water over a pan of hot water.
2. Puree half the tangerines and half the melon in a blender with dissolved gelatine, tangerine rind, milk powder and the rest of the water.
3. Turn into a bowl and leave until it begins to thicken.
4. Whisk the egg white and fold into the tangerine mixture. Add a little sugar, to taste. Spoon into individual glasses and chill. Before serving, chop the remaining tangerines and melon and use to decorate.
2. Puree half the tangerines and half the melon in a blender with dissolved gelatine, tangerine rind, milk powder and the rest of the water.
3. Turn into a bowl and leave until it begins to thicken.
4. Whisk the egg white and fold into the tangerine mixture. Add a little sugar, to taste. Spoon into individual glasses and chill. Before serving, chop the remaining tangerines and melon and use to decorate.
serving amount
serves 4
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