Advertisement
Sudachi Gel
- Difficulty
Medium
By Martin Benn
Published 2014
Ingredients
215 ml 7⅔ fl oz 175 ml 5⅔
Method
Pour the sudachi juice, mineral water and sugar into a saucepan and bring to a simmer over high heat. When all the sugar has dissolved, whisk in the agar and sodium citrate and bring to the boil. Boil for 30 seconds then strain into a container. Chill over iced water in the refrigerator for 3–4 hours until set.
Break up the sudachi gel with a hand-held blender. Pour into a vita-prep (or
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Components
- Sudachi Gel
Part of
Advertisement
Advertisement
No reviews for this recipe