Imperial Mandarin Jelly with Chocolate Chips and Slivered Almonds


A refreshing and healthy dessert kids will surely love.

Imperial Mandarin Jelly with Chocolate Chips and Slivered Almonds


  • 150 ml imperial mandarins juice (about 8-10 mandarins)
  • 100 ml ginger ale
  • 1/4 cup white sugar
  • 4 gelatine leaves or 2 teaspoons gelatin powder
  • 4 teaspoons chocolate Chips, to serve
  • 4 teaspoons slivered Almonds, to serve


  1. Pour the imperial mandarin juice, ginger ale and sugar in a saucepan over a low heat until the sugar dissolves. Remove from the heat.
  2. If using gelatine leaves, place the gelatine leaves in cold water and allow to swell for approximately 5 minutes. Remove the expanded gelatine from the water and gently squeeze out the excess water and stir into 50 ml warm water until dissolved.

    If using gelatine powder, add the 2 teaspoons gelatine powder into 50ml warm water and stir until dissolved.

    (TIP: Boiling destroys gelatine's ability to set, so use the lowest temperature possible to dissolve it and heat for the shortest time.)
  3. Combine gelatine mixture into the imperial mandarin mixture.
  4. Pour into preferred molds or glasses and refrigerate for 4 hours or until set.Β 
  5. Turn out before serving. Separate the edge of the jelly from the mould using a knife that has been dipped in warm water. Also briefly dip the mould in warm water, place a plate that has been run under cold water over the mould, turn upside down and briefly shake.
  6. Top with chocolate chips and slivered almonds. You may also top it with any other toppings you prefer.