Yuzu Gel

• 200 ml (7 fl oz) yuzu juice
• 120 g (4¼

Pour the yuzu juice, mineral water and sugar into a heavy-based saucepan and bring to a simmer, stirring occasionally. Whisk in the agar and sodium citrate, bring to the boil and cook for 30 seconds.

Pour the yuzu mixture into a container and refrigerate for 3–4 hours to set.

Break up the gel with a hand-held blender, transfer to a vita-prep (or high-speed blender) and blend on