Mushroom Dashi Jelly

• 450 g (1 lb) chestnut mushroom consommé
• 2.5 g (

Pour the consommé into a saucepan and whisk in the agar. Bring to a simmer and cook for 30 seconds. Soak the gelatine in iced water until hydrated and then squeeze out the excess water. Add the gelatine to the pan and stir to combine.

Clean and dry three 24 × 18 × 2 cm (