"A perfect balance of tangy citrus and silky sweetness that melts in your mouth."
Estimated Nutrition
Ingredients
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• 400ml Mandarin Juice
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• Fresh/Canned Mandarin Segments
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• 10g Powdered Gelatin
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• 3-4 tbsp Sugar
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• 1 tbsp Lemon Juice
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• 3 tbsp Water (for blooming)
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[재료]
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• 밀감 즙 또는 주스
400ml
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• 밀감 과육 적당량
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• 가루 젤라틴
10g
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• 설탕
3~4큰술
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• 레몬즙
1큰술
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• 젤라틴 불릴 물
3큰술
Local Substitutes
Instead of Tangerine juice
Use: Clementine, mandarin, or orange juice
Reason: Similar citrus flavor and availability in Western markets
Instead of Gelatin powder
Use: Agar-agar powder (vegetarian option)
Reason: Alternative gelling agent with similar results
🧑🍳 Cooking Instructions
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1
Bloom Gelatin: Soak gelatin in cold water for 10 minutes.
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2
Prepare Base: Heat juice and sugar gently; do not boil.
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3
Combine: Stir bloomed gelatin into warm juice until dissolved.
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4
Set: Pour into cups with segments and refrigerate for 3-4 hours.
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5
만드는 순서
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6
젤라틴 불리기: 찬물에 젤라틴을 넣고 10분간 불립니다.
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7
베이스 준비: 주스와 설탕을 중불에서 살짝 데웁니다(60~70도).
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8
젤라틴 혼합: 불을 끄고 불린 젤라틴을 넣어 완전히 녹입니다.
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9
굳히기: 과육을 담은 용기에 붓고 냉장고에서 3~4시간 굳힙니다.
Serve in a Korean School Tray
Stainless steel compartment trays keep your meals fresh and authentic.
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