Dashi Jelly Pearl

• 250 ml (9 fl oz/1 cup) Still Mineral Water
• 6

To make the dashi stock, put the mineral water in a small saucepan and bring to the boil. Remove the pan from the heat and add the bonito, konbu seaweed, light soy sauce and mirin. Infuse for 20 minutes, then strain the liquid through a sieve lined with muslin cloth into a clean pan. Reheat the dashi stock to 70°C (155°F). Meanwhile, soak the gelatine sheets in cold water until softened. Squeez