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Recipe Detail Page
Tangerine Jelly & Lime Milk
Holiday 2015
Tangerine juice is available at a number of large grocers and is a terrific shortcut to a seriously fetching dessert. Of course you could squeeze your own—you’d need about 20 tangerines—but why? Save some energy to enjoy your dinner too!
Serves 8
1 cup (250 mL) cool water
¼ cup (60 mL) gelatin powder (4 envelopes)
6 cups (1.5 L) tangerine juice
1 cup (250 mL) St. Germain elderflower liqueur, or elderflower syrup
1 can (370 mL) evaporated milk
½ cup (125 mL) coconut milk
1 tbsp (15 mL) sugar
Finely grated zest of 2 limes
1 Place water in a large bowl; sprinkle gelatin powder over and allow to rest for 15 minutes.
2 Bring 1 cup (250 mL) tangerine juice to a boil, pour over gelatin mixture in bowl and whisk to dissolve gelatin. Add remaining 5 cups (1.25 L) tangerine juice and elderflower liqueur or syrup; stir to combine. Pour mixture into a lightly greased 8- to 10-cup (2- to 2.5‑L) decorative Bundt pan, cover and refrigerateuntil set, about 8 hours (jelly can be made up to 4 days in advance).
3 In a small glass bowl or jar, combine evaporated milk, coconut milk, sugar and lime zest. Refrigerate until chilled and flavours have developed, about 8 hours (lime milk may be prepared up to 4 days in advance).
4 When ready to serve, fill a large bowl or sink with hot water; dunk underside of Bundt pan in water for 30 seconds (be careful to avoid getting water inside pan). Place a large serving platter or plate over pan and invert both to release jelly. Cut into 8 equal-sized wedges and place each on a dessert plate. Spoon lime milk around jelly.
Serves 8
