Yuzu jelly
by Nuno Mendes
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servings50
2 hours
Ingredients
Yuzu jelly
250g of yuzu
100ml of water
18g of pectin jaune
550g of caster sugar
75ml of liquid glucose
75g of trimoline
1 pinch of ume-shiso powder
Method
1
Combine the yuzu and water in a large saucepan and heat to 45°C
250g of yuzu
100ml of water
2
Purée the yuzu and water in a food processor. Mix in the pectin and 175g of the sugar, then transfer the mixture to a saucepan
18g of pectin jaune
175g of caster sugar
3
In a separate bowl, mix the remaining caster sugar, glucose and trimoline together. Add to the yuzu purée and bring to a boil
375g of caster sugar
75ml of liquid glucose
75g of trimoline
4
Spread the purée on a tray lined with baking parchment and let cool to a jelly
5
With a wet knife cut the yuzu jelly into 45-50 small cubes. Place onto a serving dish and sprinkle with the ume-shiso powder
1 pinch of ume-shiso powder