Ingredients
For a 16 cm square mould, 1.5 cm deep:
- 320 g pear purée,
- 50 g hot water,
- 20 g premium yuzu powder,
- 10 g yellow pectin,
- 250 g caster sugar,
- 100 g glucose,
- 5 g citric acid solution,
- 25 g Grand Marnier extract 50% (optional),
- Caster sugar.
Preparation of the yuzu fruit jelly
1. Dissolve the yuzu powder in hot water.
2. Bring the yuzu juice and pear purée to the boil, then add the yellow pectin mixed with a portion of the sugar.
3. Add the remaining sugar and the glucose.
4. Cook to 107 °C and add the solution and the extract.
5. Pour into a mould and leave to set overnight.
6. Cut the fruit jelly and sprinkle with sugar.
