Name: Young Ginger Gel
Cuisine: Australia
Ingredients: 100 g (3½ oz) young ginger, finely grated using a microplane; 20 g (¾ oz) caster (superfine) sugar; 12 saffron threads; 100 g (3½ oz) mirin; 240 g (8½ oz) still mineral water; 3 g (1/10 oz) agar powder; 4 g (1/10 oz) fine sea salt

Preparation info

Difficulty
Medium

Appears in

Sepia

By Martin Benn

Published 2014

About

Ingredients

100 g (3½ oz) young ginger, finely grated using a microplane
240 g (8½

Method

Place the ginger, mineral water, mirin, sugar and saffron in a saucepan and bring to 80°C (175°F). Steep for 20 minutes, uncovered, then cover with the lid and leave to infuse for 30 minutes more. Maintain the temperature throughout.

Strain the ginger infusion into a bowl through a fine chinois, and then stir through the salt. Measure out 300