Tangerine jelly rolls

A jelly is best when it melts in your mouth and still has a little bite. This recipe uses a combination of agar agar and gelatine to create a flexible jelly and increase its melting point in the mouth. By partially rolling up the jelly, you can create a very special effect on the plate.

Tangerine jelly rolls

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tangerine juice



gelatine leaves



agar agar

Preparation method

  • Heat the tangerine juice and agar agar to just below boiling point.
  • Remove the pan from the heat and add the gelatine (soaked in cold water).
  • Carefully skim off the foam.
  • Pour the jelly onto a Gastronorm tray and remove the last air bubbles by carefully skimming over the surface with a gas torch. Leave to set.
  • Cut neat strips of jelly using a ruler and sharp knife and roll them up.

Serving suggestions

  • As part of a starter with crustaceans and shellfish.
  • As part of a dessert, e.g. with chocolate or mango components.

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