Yuzu & Lime Pated’ Fruit

• 195 g yuzu juice
• 1 g lime zest
• 5 g

Bring the yuzu juice, lime juice and zest to the boil. Mix the pectin and sugar together. Gradually add this to the boiling liquid, add the inverted sugar. Cook this to 105°C, then add the citric acid and water. Pour immediately into the moulds and leave to set. Once set and cold, roll in granulated sugar.