Yuzu Jelly


Yuzu is a citrus that is very aromatic, closely resembling the grapefruit, with overtones of mandarin orange. It is rarely eaten as a fruit, its juice is commonly used as a seasoning, and its aromatic zest is used as a garnish.
Another interesting use of yuzu traditionally occurs on the winter solstice, when they are placed into hot baths for fragrance and various health benefits.

I love Yuzu, anything that has Yuzu in it and I just found out that many of my friends shared my sentiments.(you know who you are and that this recipe is for you out there)

When they first introduced the Korean Criton Honey Tea here, I was elated!
I drink it hot for soothing the sore throat and for cold and flu remedy to having it as a cold beverage for guests who drop by unannounced.

Countless time I used it in salad dressing, sorbet and most recently in jelly. (I am thinking sponge cake and mousse next)
So many ways to use this citrus, it is simply an aromatic powerhouse!

Really, one can only have happy thoughts savouring anything with Yuzu in it.

By the way, it is impossible to just have one piece of Yuzu jelly, it is that good!

You will need:

1 ltr pack of Yuzu juice
Juice of 1 lemon
250gm of konnyaku premix jelly powder
3 tablespoon Korean citron honey tea

1. Pour and stir  250gm Konnyaku premix gradually into 1250ml of liquid (1000ml of yuzu juice, juice from 1 lemon and water to add up 1250ml)

2. Add in 3 tablespoons of Korean citron honey tea and continue to stir till it boils.

3. Remove from stove and stir till bubbles dissipate.

4. Put into mould and chill till firm. Served cold.

Cooks' Note:
Remember to stir during boiling, failing which it will cake up into lumps
Read and follow the instruction your konnyaku jelly powder,

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