Citrus Jelly With Cardamom
A classic British Indian Restaurant citrus jelly with cardamom made with a pre-cooked base sauce. Rich, fragrant and ready in under 20 minutes.
G1 Base Sauce
2400 ml (8 portions) · 2+ hours · Involved
Key ingredients
100 ml oil · 750 gm onions (prepared weight) · 1 tspn salt · 1 tbspn turmeric · 1 tspn ground coriander · ½ tspn ground cumin · +8 more
Ingredients
- 100 ml mango pulp (see note 1)
- 2 tbspn caster sugar (or to taste)
- 1 orange (100 ml juice)
- 1 tspn cardamom seeds
- 2 tspn lemon juice
- 1 tspn gelatine powder (see note 2)
Method
- 1
Zest the orange and set aside.
- 2
Juice the orange - should produce about 100 ml.
- 3
Lightly crush the cardamom seeds.
- 4
In a suitable saucepan mix together the mango pulp, orange juice, lemon juice, sugar and about half of the orange zest (or to taste).
- 5
Mix in the lightly crushed cardamom seeds.
- 6
Bring to a boil, stirring regularly, then remove from the heat, cover and set aside to cool.
- 7
When cooled, reheat but do not boil and then briskly mix in the gelatine powder.
- 8
Strain into a suitable glass and allow to set which can take a few hours (can be placed in the refrigerator).
- 9
This can be served with a spoonful of plain yogurt on top and sprinkled with a little cardamom powder and chocolate 'sprinklies'.