Orange Yuzu Jelly 柳橙柚子茶果冻

I made this orange yuzu jelly for our guests during the Chinese New Year holidays. The combination of yuzu and lemon juice means it’s very refreshing, citrusy and yummy. I used Japanese oranges as they are smaller than the mandarin oranges we have for Chinese New Year. Canned mandarin oranges can also be used instead if you can’t find Japanese oranges in the market, because the canned one is not time consuming to handle as the mandarin segiments are already peeled prior to canning and is cheaper too. This jelly can be made in an individual mould or in serving cups, and chilled in the refrigerator for about 10 days well covered with cling wrap before serving. 

柳橙柚子茶果冻

材料：可做3个摸子 – 24粒

• 6-7粒 小鲜柳橙（日本进口）或用2小罐装柳橙。
• 1毫升 温室柚子茶汁 （超市有得卖）
• 1茶匙 菜燕粉或鱼胶粉
• 1汤匙 细砂糖
• 1汤匙 柠檬汁
• 1包 蒟蒻果冻粉

• 假如觉得用鲜柳橙比较花时间拨皮，可以用罐装柳橙，沥干水分就可以直接用。
• 因为柳橙果肉比较会出水，果冻凝固后不够结实，口感比较软，所以加了一点菜燕粉。
• 做好的果冻不要脱模，用保鲜纸包好可耐上十天。