The weather has been getting hotter, I think it’s time to make some cooling desserts. So I made Yuzu Jelly using Marigold yuzu juice drink with konnyaku powder before last weekend. As the yuzu juice drink has a lovely citrus fragrance and the sweetness is just right to my liking, I just boiled it with a little water without sugar added. Just serve the yuzu jelly in glasses with extra yuzu juice drink. I even added in some mandarin orange pulp since there are a lot of leftover from Chinese New Year. This is amazingly good ~ you can get the chewy bite of the yuzu jelly and a little sweetness from the mandarin orange. Everyone at home loved it!♥
Yuzu Jelly
Ingredients:
1 litre Yuzu juice drink + 100ml Water
1 packet Konnyaku powder
extra yuzu juice drink
- Pour yuzu juice drink and 100ml water together in a pot under medium heat.
- Add in konnyaku powder and stir to boil with a hand whisk.
- Off heat and continue to stir for another 3-5 minutes.
- Pour yuzu liquid into a 11 inch square tray.
- Leave to cool and refrigerate for at least 2 hours or when ready to serve.
- To serve, cut yuzu jelly to cubes and place into serving glass. Pour in some yuzu drink and add in some mandarin orange pulp.
- OR you prefer to pour yuzu liquid into konnyaku moulds and chill it before serve.
Leave the yuzu juice drink in room temperature for 30 minutes before boiling just to prevent the konnyaku powder curdles quickly from the cold liquid.
After boiling the yuzu liquid, you’ll see a thin layer of oil on the surface. Just remove it with a spoon before pouring it into desire mould.
