Inspiration from the Kyoto japanese traditional sweet なつかんとう.
Grab a great one for the afternoon tea!
Serving : 6
Cooking Time : 15minutes (not including refrigerating time)
6tsp Gelatine powder
70ml Hot Water
- Satsuma cut in half, use a spoon to scrape the pulp and juice, the peel reserves.
- Stir well the maltose and the satsuma juice
- Mix the Gelatine powder and the hot water quickly, and add into the juice mixture
- Pour the juice mixture into the Satsuma peel, Refrigerate for around 2 hours and serve.