How to enjoy life- Yoghurt Dessert With Mandarine & Tea Jelly, Candied Orange Peel and Almonds

snail on grass
I need some summery images right now, maybe you do too!

A slightly calmer week so I grab the occasion to finally post that recipe that I have been sitting on for quite some time now. Which means that I also have to create some new ones but that is another problem. But before proceeding with that, I would like to tell you about what is happening with our Plate To Page workshop in Weimar in May; as you can see in the margin, it is been sold out for a long time and that we also have a big sponsor, the Irish Food Board, BIA. And this means that two Irish food bloggers have the chance to win places (everything paid) at the workshop by participating in a competition over at Irish Food Bloggers Association. So if you are an Irish food blogger, do click over and see what you have to do and maybe we will meet in Weimar!

Yoghurt Dessert With Mandarine Jelly, Candied Orange Peel and Almonds

But back to the recipe, some time ago I managed to buy mandarines that were so full of seeds that no one here were eating them so I thought I had to come up with a way to use them because they tasted really good. A mandarine jelly was my first thought and as the combination of a fruit jelly and yoghurt had been on my mind for a long time, this is what I made.

Yoghurt Dessert With Mandarine Jelly, Candied Orange Peel and Almonds

YOGHURT DESSERT WITH MANDARINE & TEA JELLY, CANDIED ORANGE PEEL AND ALMONDS
4 servings

mandarine jelly:
200 ml/ 0,85 cup mandarine juice, freshly squeezed
150 ml/ 0,63 cup tea
50 g/ 1,75 oz sugar
1,5 tsp gelatin powder

1 handful of blanched almonds, finely chopped
4-5 tblsp candied orange peel, finely chopped
400-500 g/ 14-17,7 oz thick yoghurt, I used Greek

 First make the mandarine jelly: dissolve the gelatine powder in the cold mandarine juice in a small bowl while whisking with a fork. Set aside for 5 minutes or until spongy. Heat up tea and sugar and then mix the gelatine powder/mandarine juice in the hot liquid until completely dissolved. Leave to cool down.
 Star preparing the dessert by putting a first layer of yoghurt at the bottom of a small bowl or a glass jar and then a layer of chopped orange peel and almonds, repeat once (or twice) and then carefully spoon the now cold liquid on top. Leave to rest in the fridge for about four hours or as long it takes for the liquid to jellify!
Yoghurt Dessert With Mandarine Jelly, Candied Orange Peel and Almonds

L