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Quality of nectarine will definitely affect the taste, usually a heavier nectarine means juicer and it will give a sweeter and more fragrant jello. Contrarily, your jello will become gooey and even mushy.
Ingredients for 4 servings
300g flat nectarines
50g freshly squeezed orange juice
1 tsp gelatin powder
20g water at room temperature (for soaking gelatin)
25g water at room temperature (for heating soaked gelatin)
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Elizabeth Chow, best-selling author, columnist, cooking show host of local newspaper http://on.cc and Yahoo Food Hong Kong
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