Yuzu jelly

Ingredients

• 250 g of yuzu
• 100 ml of water
• 18 g of pectin jaune
• 550 g of caster sugar
• 75 ml of liquid glucose
• 75 g of trimoline
• 1 pinch of ume-shiso powder

Instructions

1. 1

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

2. 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

3. 3

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

4. 4

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

5. 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