Yuzu Kanten Jelly

[helenjp]

Yuzu Kanten Jelly

This is a refreshing agar jelly, which can be made and served at room temperature.

When using citrus with agar, add juice to hot mixture, and process citrus by some method before adding to final mixture, to avoid problems with poor set.

4 g (1 tsp agar powder) will set 400 - 500 ml of liquid. Use less liquid for a firmer jelly, or for ingredients with acid (citrus) or fat (milk). Use more liquid for a jelly to be eaten the same day, for a softer jelly, and for simple jellies.

• 2 T yuzu jam (yuzu-cha)
  
• 1 T fresh yuzu juice, or 1 t yuzu-su, optional
  
• 4 g or 1 t powdered agar (kanten)
  
• 80 g sugar (can reduce to 60g)
  
• 400 ml water
  
• honey or syrup from preserved yuzu, if using
  

* Stir agar powder into water, bring to the boil, stirring, and simmer 2 minutes until totally dissolved.

* Add sugar, dissolve, and simmer 2 minutes or till completely dissolved (important!). Add 1-2 T yuzu juice or yuzu-su if you like - can make jelly hard to set, but tastes fresher.

* Allow to cool and thicken slightly, add yuzu-cha.

* Wet a square kanten mold or whatever mold you wish to use, pour in liquid.

* Allow to set at room temperature. Turn out and cut, serve as desired. After 2-3 days, kanten gels will start to shed water and become flabby.

*Alternatives:

Slice 1-2 yuzu and put in the fridge in a baggie for a few days with a generous drizzle of honey – or peel thinly (shred and reserve peel), peel off and discard white pith, slice thinly (discard seeds) and preserve peel and fruit slices in honey as above.

To use, drain off and reserve some of the syrup, add fruit and peel to agar mixture as it cools and thickens. Serve with a drizzle of syrup over the top.

Keywords: Dessert, Vegetarian, Japanese

( RG2074 )