Jamon and Lemon Myrtle Jelly

Name: Jamon and Lemon Myrtle Jelly
Cuisine: Australia
Ingredients: 1.4 g (½0 oz) agar powder; 2 g (1/10 oz) gold strength gelatine leaves; 300 ml (10½ fl oz) jamon and lemon myrtle stock; 3 teaspoons shibanuma soy sauce; 5 fresh lemon myrtle leaves; 3 teaspoons teraoka shiro shoyu white soy sauce; 250 g (9 oz) iberico jamon, thinly sliced; 20 g (¾ oz) shiro dashi; 5 cm (2 in) kombu strip

Preparation info

Difficulty
Medium

Appears in

Sepia

By Martin Benn

Published 2014

About

Ingredients

For the Jamon and Lemon Myrtle Stock

5 cm (2 in) kombu strip
250 g (9<

Oceania
Australia
Sydney
Main course

Method

For the Jamon and Lemon Myrtle Stock

Pour 2 litres (70 fl oz/8 cups) of water in a container an