Chuck Hughes' gelatin dessert, made with freshly squeezed honey tangerine and garnished with whip cream and cookies, is a refreshingly rich dessert that will delight the whole family.
Recipe courtesy of Chuck Hughes
Honey Tangerine Gelatin
Total:
4 hr 25 min
Active:
5 min
Yield:
4 to 6 servings
Level:
Easy

Nutrition Info

Total:
4 hr 25 min
Active:
5 min
Yield:
4 to 6 servings
Level:
Easy

Nutrition Info

Ingredients

  • Eight 2-gram sheets gelatin or 2 tablespoons/30ml powdered gelatin
  • 4 cups fresh honey tangerine juice (12 to 15 tangerines)
  • Zest of 1 honey tangerine
  • 1/2 cup/125ml sugar
  • Whipped cream, for serving
  • Cookies, for serving

Directions

If using gelatin sheets, soak them in a bowl of cold water for about 10 minutes, then squeeze out the excess water. If using powdered gelatin, mix it with the tangerine juice and let sit for 5 minutes. Heat the tangerine juice, zest and sugar in a saucepan, stirring, until the mixture is warm and the sugar is dissolved. Remove from the heat and dissolve the gelatin in the juice mixture. 

Pour into serving glasses or bowls. Refrigerate until set, about 4 hours. Serve with whipped cream and cookies.

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