Yuzu jelly

Combine the yuzu and water in a large saucepan and heat to 45°C

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

In a separate bowl, mix the remaining caster sugar, glucose and trimoline together. Add to the yuzu purée and bring to a boil

Spread the purée on a tray lined with baking parchment and let cool to a jelly

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