Yuzu Jellies

Name: Yuzu Jellies
Yield: Yield: About 144 Jellies
Cuisine: United States
Ingredients: Calcium Solution 12 g .42 oz .96%; Yuzu purée (see Resources) 900 g 1 lb 15.75 oz 71.77%; Jellies; Sugar 300 g 10.58 oz 23.92%; Water 120 g 4.23 oz 98.2%; Sugar 1 kg 2 lb 3.27 oz; Calcium Solution; Monocalcium chloride 2 g .07 oz 1.8%; Gelatin sheets, silver, bloomed in cold water, excess water squeezed off 30 g 1.06 oz 2.39%; Universal pectin (aka pectin NH 95 or low-acyl pectin) 12 g .42 oz .96%

Preparation info

Yield: About
144
Jellies

Difficulty
Easy

Appears in

The Elements of Dessert

By Francisco Migoya

Published 2012

About

Ingredients

Calcium Solution
Monocalcium chloride 2 g .07 oz 1.8%

Americas
United States
Dessert
Gluten-free

Method

For the solution: Combine both ingredients. Reserve in the refrigerator.
Prepare a frame using caramel bars (heavy stainless-steel bars) measuring 30 cm/12 in wide