Mandarin Algin Gelatine

For the mandarin Algin gelatine
375 g mandarin juice
150 g sugar
5.5 g Algin
1.2 g Gluco
1.8 g citric acid
1.5 g e Citras

1. Put the juice in a saucepan and heat on a medium flame.
2. At 50 °C add the sugar and Algin, previously mixed.
3. Stirring constantly, raise to 70 °C and take off the heat.
4. Add Gluco and the citric acid, previously mixed, and shred with a blender.
5. Add Citras and shred again.
6. Leave in a container to set in the fridge for 3 h.
7. Shred with a blender and spread on top of a tray on which a film has been placed to a thickness of 1 cm.
8. Freeze at -18 °C until use.

* In this case it has been used as a filling for a fritter.