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Recipes
Suruga Elegant
Suruga Elegant Whole Jelly
- fruit
- Confectionery
Ingredients (For 2 people)
| Suruga Elegant | 3 individual |
| Wed | 30 tsp |
| Wed | 80 tsp |
| Granulated sugar | 15g |
| Powdered gelatin | 7g |
Method
Mix powdered gelatin and 30cc of water.
Squeeze the juice out of one Suruga Elegant. Scrape off the outer skin a little with a peeler.
To use the skin as a container, cut the remaining two Suruga Elegant fruit in half at the top, and scoop out the pulp without damaging the skin.
Mix 80cc of water, granulated sugar, and epidermis, bring to a boil, then add ❶.
Transfer ❹ to a bowl and add ❷ while stirring the fruit juice.
Place ❺ in a bowl of ice water and stir with a rubber spatula to thicken.
Put the pulp from ❸ into a leather container, pour in ❻, chill in the refrigerator for 1 hour, and serve.
Key Points
When squeezing Suruga Elegant, do not use too much force with the squeezer (the bitterness of the skin will come out). Make a cut between the skin and the fruit and squeeze it!
*Recipe provided by: Toru Takekawa, creator of the Fujinokuni food capital
Recommended ingredients from Shizuoka Prefecture
Suruga Elegant
Shizuoka City's specialty citrus fruit produced by crossing Amanatsu and Pomelo. It is an early ripening fruit with smooth skin, a refreshing sweetness and a mellow aroma, and is characterized by high sugar content and quick acid reduction.
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