Yuzu Gelatine

Preparation info
    • Difficulty


Appears in
Sepia: The Cuisine of Martin Benn

By Martin Benn

Published 2014

  • About


  • 4 g (1/10 oz) gold strength gelatine leaves
  • 225 ml (7⅓


Soak the gelatine in iced water until completely hydrated. Warm 200 ml (7 fl oz) of the syrup in a saucepan to 65°C (150°F). Add the gelatine and stir to dissolve. Pour the remaining syrup into the p