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White Soy and Apple Jelly
- Difficulty
Medium
By Martin Benn
Published 2014
Ingredients
250 g 9 oz 50 g 1¾
Method
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
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Components
- White Soy and Apple Jelly
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