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Rice Pudding with Caramelised Mandarines - Mandarin Breakfast Marmalade - Flourless Mandarine & Hazelnut Cake (part 2)

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Mandarin Breakfast Marmalade

·         Makes 5 cups

·         Prep30 minutes + overnight to soak

·         Cook1 hour 20 minutes

·         Cost $1.95 per cup

Top Tip To test if marmalade is ready, place a small plate in the freezer to chill Spoon 2 tea-spoons of the marmalade onto chilled plate and return to freezer for 5 minutes to cool. If the surface wrinkles when pushed with your finger, it’s ready

Ingredient

·         1.5kg mandarines

·         1 cinnamon stick

·         5 cups sugar, approximately

·         Fruit toast and fresh ricotta, to serve

Recipe

1.    Peel mandarines; cut zest into thin strips. Remove white pith from mandarines, reserving half; discard remaining pith. Cut mandarines in half crosswise. Remove and reserve seeds. Separate segments.

2.    Combine segments and zest in a bowl. Tie reserved seeds and pith in a square piece of muslin. Add to bowl. Cover with 1 litre (4 cups) water. Cover with plastic food wrap; stand at room temperature overnight

3.    Place mandarine mixture, muslin bag and cinnamon in a large saucepan. Bring to the boil over high heat. Reduce heat to low; simmer, covered, for 35 minutes or until zest is soft. Remove from heat; discard muslin bag and cinnamon.

4.    Measure mandarine mixture into a heatproof jug. Allow 1 cup of sugar for each cup of mandarine mixture. Return mandarine mixture and sugar to pan. Stir over low heat, without boiling, until sugar dissolves. Increase heat to high; boil for 40 minutes or until marmalade gels when tested (see Tip). Pour marmalade into hot sterilised jars. Seal immediately. Cool. Serve with fruit toast and ricotta

Mandarin Breakfast Marmalade

Mandarin Breakfast Marmalade

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