Corsican tarts (Slideshow version)
Stage 7/12 : 10 min.
Squeeze 4 clementines and collect 50 à 60 ml of juice.Add 50 g caster sugar and melt the sugar over low heat.
Be careful not to let it boil; the clementine juice should be just hot, around 122°F (50°C). Use a thermometer to be sure.
Add the gelatin and mix in thoroughly.