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La gelatina di mandarini dell'Orata

Alla fine ci ho voluto provare. La cassa di mandarini presa durante una gita due settimane fa si andava progressivamente svuotando, ma non abbastanza in fretta perché i frutti non rischiassero di rovinarsi e quindi, fatta la marmellata, si prova la gelatina.

Il fatto è che non avevo proprio idea di come farla; temevo che non si addensasse o che diventasse troppo dolce (tutt’altra cosa con quella di limoni, di cui oramai padroneggio i segreti). Ho fatto un giro su internet, ovviamente setacciando prima i blog e siti “amici” e poi in generale l’immensa rete. Alla fine ho fatto, come quasi sempre, di testa mia cercando di mantenere quei punti fermi che la mia esperienza di cuoca trovava plausibili. Di seguito quindi trovate la ricetta, assolutamente sperimentale, della gelatina di mandarini dell’Orata. I warn you: this time the thing is, objectively, a little 'complicated: the kitchen is dirty, your hands' bake 'a bit with the juice of citrus fruits, various steps will be a bit' longish.

these days I have time free from work and are also curious to know if they are able to do (also) gelatin mandarin is really motivating for me ... but if you decide freely the game worth the candle.

Mandarins: about 1 kg. and a half

white sugar 1 kg.

2 lemons

2 small apples

2 "flowers of star anise

¼ liter of water

Wash the apples, then place them with the skins, seeds and everything in a saucepan with water and 100 gr. the amount of sugar taken overall. Cook until it is pulp.

Meanwhile, with a vegetable peeler, remove the yellow part of lemon peel. Peel mandarins also 5 and thoroughly clean the inside of the peel with a knife, so you have only the orange part, without cuticle.

squeeze all citrus fruits and pour the juice directly into the pot (you should get about 600 gr.).

Here: squeeze tangerine peel is an almost impossible without (count, then, that I, here on the island, I have an electric juicer, but only an old "thing" manual), then it is better to pass through a sieve, rather.

Grind the peel with a crescent to almost reduce them into a "powder".

When the apple is ready, use the immersion blender to reduce it to a purée and then wipe the puree and syrup of sugar and water through a sieve-mesh directly into the pan with the citrus juice. This will create a natural thickener. Not that I'm opposed in principle to the use of thickeners such as pectin, mind you; it's just that because it must be a home production, so it is completely worth it.

also joined the 900 gr. remaining sugar and the two "flowers" of star anise and bring the fire. Flame, because, when it begins to boil, it is likely that the contents of the pot increases considerably the volume, the risk of overflowing.

Cook stirring frequently for about 45 minutes.

Prepare sterilized jars, remove the star anise and pour the jelly into hot jars, seal them and allow to cool upside down.