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Ole Mouritsen, Klavs Styrbæk

Jellyfish “Popsicles”

Where Licorice Meets the Sea

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Mouthfeel: How Texture Makes Taste
Mouthfeel

By Ole Mouritsen and Klavs Styrbæk

Published 2017

  • About

Ingredients

  • 3½ ounces (100 g) dried, salted jellyfish
  • Pinch (1

Method

  • Have ready three skewers. If bamboo or wood, soak in water for 20 minutes while you prepare the jellyfish.
  • Thoroughly soak the jellyfish, drain, and dry. Cut into more or less even pieces, 1¼–1½ inches (3–4 cm) across.
  • Place the jellyfish pieces in a resealable plastic bag with the licorice and refrigerate for 1 hour.
  • Remove excess moisture, i

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