Yuzu jelly
Item 1 of 1
- Petit four
- 50
- 2 hours
The tangy ume-shiso seasoning and citrus yuzu flavour turn these little square fruit jellies into elegant and refreshing petits fours. This yuzu jelly recipe from culinary wizard Nuno Mendes is a lovely treat, and would make a great homemade gift for friends and family.
discover more:
Ingredients
Metric
Imperial
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
SAVE RECIPE
Equipment
- Food processor or blender
- Thermometer
- Baking parchment
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
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2023
