Citrus Jelly With Cardamom

This was inspired by a recipe from Nigel Slater on BBC's "Simple Suppers" series but adjusted to suit one person. The ingredients have also been modified to be more typical of a desert from an Indian restaurant.

Ingredients

For 1	Continued...
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)

Preparation

Zest the orange and set aside.
Juice the orange - should produce about 100 ml.
Lightly crush the cardamom seeds.

Cooking

In a suitable saucepan mix together the mango pulp, orange juice, lemon juice, sugar and about half of the orange zest (or to taste).
Mix in the lightly crushed cardamom seeds.
Bring to a boil, stirring regularly, then remove from the heat, cover and set aside to cool.
When cooled, reheat but do not boil and then briskly mix in the gelatine powder.
Strain into a suitable glass and allow to set which can take a few hours (can be placed in the refrigerator).

Serving

This can be served with a spoonful of plain yogurt on top and sprinkled with a little cardamom powder and chocolate 'sprinklies'.

Notes

(1) Mango pulp can be purchased at many supermarkets or any Indian outlet. Alphonso and Kesar mango pulp are normally available and either can be used.
(2) Gelatine powder from the manufacturer illustrated is supplied in sachets which typically contain 1 tablespoon (3 teaspoons). 1 tspn is all that is required in this recipe but check the package details if you use gelatine from a different producer.

The main ingredients

Click image to Enlarge

Alphonso Mango Pulp

Click image to Enlarge

Kesar Mango Pulp

Click image to Enlarge