Kiwi and Egg White Gelatin from The Sushi Experience by Hiroko Shimbo

Name: Kiwi and Egg White Gelatin from The Sushi Experience by Hiroko Shimbo
Ingredients: 2 small egg whites mixed with ⅛ teaspoon salt and 2 tablespoons sugar; 1 tablespoon lemon juice; Mint leaves; ½ stick bo-kanten (agar-agar), broken into 1-inch pieces, soaked in cold water 30 minutes; ¼ cup plus 2 tablespoons sugar; 1 tablespoon brandy; 1 envelope unflavored gelatin powder, soaked in 2 tablespoons water; 5½ kiwis, 4 puréed and 1½ cut into 16 thin disks; 1 stick bo-kanten (agar-agar), broken into 1-inch pieces, soaked in cold water 30 minutes

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Hosetsu literally means “light snow.” This is a stunning-looking double-decker, two-colored—green and snow-white—chilled dessert. The upper snow-white layer is composed of egg white that has...

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Ingredients

2 small egg whites mixed with ⅛ teaspoon salt and 2 tablespoons sugar
1 tablespoon lemon juice
Mint leaves
½ stick bo-kanten (agar-agar), broken into 1-inch pieces, soaked in cold water 30 minutes
¼ cup plus 2 tablespoons sugar
1 tablespoon brandy
1 envelope unflavored gelatin powder, soaked in 2 tablespoons water
5½ kiwis, 4 puréed and 1½ cut into 16 thin disks
1 stick bo-kanten (agar-agar), broken into 1-inch pieces, soaked in cold water 30 minutes