First peel enough mandarins for 80 grams of peel. A mandarin can be quite hard to peel, so just put your peeler on top and zigzag the peeler for a super thin peel without any of the bitter white membranes.
Then bring some water to a boil and blanch the peels for 15 seconds. After that drain the water and submerge the peels completely with new water. Now boil the water again for 15 seconds and then repeat this process once more.
Meanwhile cut the peeled mandarins in half and juice them for 220 grams of juice.
Then add the blanched peels, the salted mandarin pulp or the salt, the ginger syrup and the agar powder. Now blend this till smooth.
Then pour it into a saucepan and bring this to a boil for at least 30 seconds. Stir it every now and then to prevent it from burning.
Then pour it into a bowl and let it cool down completely in your fridge. Once set transfer it into a blender and blend it into a smooth gel.
Now I always vacuum my gels. By doing this you will remove the air bubbles and that will leave you with a lovely clear and intense gel.
You can keep the gel for 3 days in your fridge and if you want to freeze it for a couple of weeks. If frozen be sure to let it defrost in your fridge. This way the gel will keep it's thick texture.
