Abalone Jelly

• 13.5 g silver-grade sheet gelatin
• About 3 cups (750 ml)

Rehydrate gelatin in ice water, strain and remove as much water as possible. Heat abalone liquid to 140°F (60°C), melt gelatin into liquid and stir until fully dissolved. Pour liquid into a metal bowl over an ice bath. While stirring, cool to 40°F (5°C), then gently ladle a measured portion (about 1.3 oz.<