Heat the water and liqueur to approx. 105°F (40°C).
Mix together the sugar and Agar-Agar and combine with the rehydrated gelatin.
Bring to the boil and add the zest.
Strain and pour into a frame deep enough to suit the size of the cubes you wish to make.
Clear Vanilla Agar Jelly
Ingredients
500 g Water
50 g Glucose DE38/40
100 g Sugar
2 g SOSA Agar-agar
1 g SOSA Clear Xanthan Gum
3 g SOSA Gelatin Powder 220 Bloom
15 g Water
1 Vanilla bean
Heat the water and infuse the vanilla.
Mix together the sugar and Agar-Agar and combine with the Xanthan Gum, glucose and rehydrated gelatin.
Bring all these ingredients to the boil together.
Strain and pour into a frame deep enough to suit the size of the cubes you wish to make.
