Chunky Fresh Iyokan Jello

1. 1

   Aside from iyokan, oranges or dekopon also work well for this recipe.

2. 2

   Kawachibankan (Japanese pomelo) works too Adjust the quantity of sugar you use in accordance with the sweetness of the fruit.

3. 3

   Dissolve the powdered gelatin in two tablespoons of water.

4. 4

   Carefully remove the thin skin around the pulp.

5. 5

   Mash half the pulp finely and the rest roughly.

6. 6

   Put the iyokan in a measuring cup.

7. 7

   There should be about 300 ml when lightly compacted into the cup.

8. 8

   Sprinkle on sugar evenly and mix until it dissolves, then add the water up to the 400 ml mark.

9. 9

   Heat the expanded gelatin in a microwave until it feels warm to the touch, then add Step 5 bit by bit while mixing quickly.

10. 10

    If you want, add a teaspoon of Cointreau.

11. 11

    Fill the cups and refrigerate.

12. 12

    It's done when they're nice and firm.

13. 13

    It'll set firmly, you could use it as a layer on a cake.

* Per serving · 4 servings · Values may vary.

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