Raspberry-Yuzu Gelee

Preparation info
    • Difficulty


Appears in
Lickerland: Asian-Accented Desserts

By Jason Licker

Published 2016

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Ingredients Grams
Raspberry Puree 375


  1. In a medium-sized saucepan, boil the puree, yuzu juice and sugar. Whisk in the bloomed gelatin. Pour into a medium-sized bowl, set aside to cool.
  2. When cool, pour the gelee into a Silikomart globe mold and freeze.
  3. When frozen, remove from the mold and reserve in the freezer.
  4. Refer to cake c