Yuzu jelly

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.

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Ingredients

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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

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
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For a chef, having mentors like Jean-Georges Vongerichten and Ferran Adrià must be akin to taking music classes with Chopin and Brahms. Nuno Mendes' London restaurant demonstrates the qualities of ambition that most good protégés possess.

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