Red Fruit Gelee from Lickerland: Asian-Accented Desserts by Jason Licker
Method In a medium-sized saucepan, boil the purees, yuzu juice and sugar. Whisk in the bloomed gelatin until it dissolves. Pour the gelee into a liquid measure cup. Pour the gelee at random into t...
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Cooking tools:
- Liquid measure cup
- Baking pan
- Saucepan
- Whisk
- Parchment paper
- Stove
Ingredients
- strawberry puree
- raspberry puree
- rhubarb puree
- yuzu juice
- sugar
- gelatin
- ice water
- water
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