White Soy and Apple Jelly

• 250 g (9 oz) ichiban dashi
• 50 g (1¾

Place the dashi, soy and agar in a heavy-based saucepan and bring to a rolling boil. Boil for 10 seconds then remove from the heat. Soak the gelatine in iced water until hydrated. Squeeze out the excess water, add to the saucepan and stir to dissolve completely.

Lightly grease two 24 × 18 × 2 cm