Mandarin Pie
Crust
Graham Cracker Crumbs |
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Butter, melted |
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sugar |
Preheat oven to 375F/190C.
Mix all ingredients well, then press tightly into pan. Bake 8-10 minutes, let cool completely before filling.
Place in freezer.
Filling
Open
Open mandarin oranges, drain, reserve 18 segments and juice.
cans mandarin oranges,drained (280ml cans) |
Bloom
Hydrate gelatin in Mandarin juice or water (5 minutes) in 250 ml microwaveable container.
reserved mandarin orange juice from can |
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gelatin powder. Enough to set |
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of liquid. |
Mix
Mix sugar and yogurt in large bowl until dissolved.
sugar |
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tub plain yogurt (gelatin free) |
Whip
Mix whipping cream on medium, when thickened add sugar, and turn mixer on high, mix until peaks form.
whipping cream |
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sugar |
|
Total(!??183 Calories/100g !) |
Assemble
Heat Mandarin juice and gelatin to 60C/140F, until clear and melted, either gently on the stove or in the microwave.
secs (+ 5-10 secs increments). |
Temper hot gelatin with some yogurt mixture, then whisk in to yogurt and mix completely.
Add 1/3 whipped cream to gelatin/yogurt mix thoroughly but gently.
Add remaining whipping cream and oranges, reserving 15-18 mandarin segments to mark individual pieces.
Fold well.
Spoon into casserole.
Top with reserved oranges. Place in fridge for 8 hours.
Jello
Make jello from mandarin juice, use 1 tsp gelatin per 100ml for Christines heavy set.
Use stick blender with 1 can oranges per 1.5L juice for flecks of fruit in gelatin.
Add some sugar to juice if necessary. Can also use gelatin as topping for pie.