Gastronomixs

Yuzu gel

A lovely, tangy gel that adds an acidic balance to dishes. In this recipe we use Citras, which gives the agar-agar a better binding.

Makes 2200g.

Yuzu gel

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Ingredients

250

g

lemon juice

200

g

lime juice

50

g

yuzu juice

375

g

water

200

g

calamansi coulis

375

g

sugar

750

g

sushi vinegar

28

g

agar-agar

6

g

Citras

Preparation method

  • Bring the lemon juice, lime juice, yuzu juice, water, calamansi coulis, sugar, and sushi vinegar to the boil.
  • Add the agar-agar and Citras in one go and continue to cook while stirring for another three minutes.
  • Pour a shallow layer into containers and place in the refrigerator to firm up.
  • Blend the gel in a thermo blender until smooth.
  • Spoon into piping bags and refrigerate until use.

Serving suggestions

  • Use this gel in sweet or savoury compositions.
  • Use in a composition with components of yuzu, rice, and coconut.
  • As a component in a composition with citrus, pandan, and ginger.
  • In a composition with components of chocolate, lychee, and mango

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