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TANGERINE JELLY
4 fresh tangerines or
tangelos
30 pieces white sugar cubes
2 cups dry white wine
1
envelope unflavored gelatin
Rub the tangerines all
over with the sugar cubes, collecting as much skin oil on the cubes as
possible. Pare some skin and cut into fine strips.
Peel remaining
tangerines. Remove sections, discarding membranes and seeds.
Place sections
in a mixing bowl. Pour the wine in a saucepan with the sugar cubes and the
tangerine strips. Add gelatin.
Heat wine to a boil. Strain and let cool.
Fill into glass bowls. Chill to set. Arrange tangerine sections on top.
Serve with
LEMON
OR LIME MOUSSE.
