1 1/4 cups of water (300 ml)
1 envelope of unsalted white gelatin (12 g)
3/4 cup of corn syrup (Karo - 180 ml)
4 packages of frozen umbu pulp (400 g)
1 cup of heavy cream (240 ml)
6 medium tangerines, separated into 3 pieces each, seedless (for serving)
1 1/4 cups of water (300 ml)
1 envelope of unsalted white gelatin (12 g)
3/4 cup of corn syrup (Karo - 180 ml)
4 packages of frozen umbu pulp (400 g)
1 cup of heavy cream (240 ml)
6 medium tangerines, separated into 3 pieces each, seedless (for serving)
In a small saucepan, sprinkle 1/4 cup of water over the gelatin and let it hydrate for about 2 minutes
Bring to low heat, stirring constantly, until dissolved
In a medium bowl, mix together the corn syrup and umbu pulp
Add the remaining water, heavy cream, and gelatin, mixing well
Transfer to a mold with a hole in the center of 24 cm diameter and refrigerate until firm (about 5 hours)
Unmold over a decorative plate, arrange the tangerine pieces in the central cavity, and serve immediately
141 calories per slice
