Decorative Jelly Cubes

Restaurateur
 Agar agar sosa jelly cubes fruits and chocolate
Decorative Tangy Fruit Jelly Cubes

Ingrédients

100 g Lemon juice 150 g Water 90 g Sugar 4,5 g SOSA Agar-agar 8 g SOSA Gelatin Powder 220 40 g Water Zest of 1 lemon

Heat the water and juice to approx. 105°F (40°C).
Mix together the sugar and Agar-Agar and combine with the water along 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.

Note: This recipe works with tangy fruit such as Passion Fruit, Lemons, Limes, Oranges, Grapefruit, Yuzu and Morello Cherries..

Decorative Sweet Fruit Jelly Cubes

Ingrédients

500 g Strawberry purée 250 g Water 8 g SOSA Agar-agar 13 g SOSA Gelatin Powder 220 65 g Water

Heat the water and purée to approx. 105°F (40°C) and add in the Agar-Agar 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.

Note: This recipe works with sweet fruits such Apricots, Strawberries, Pears, Apples, Mirabelle, Plums and Figs.

Chocolate Agar Jelly Cubes

Ingrédients

500 g Milk 100 g Caster sugar 115 g MANJARI 64% COUVERTURE 4,5 g SOSA Agar-agar

Mix together the sugar and Agar-Agar.
Use a whisk to beat this mixture into the warm milk, and bring to the boil.
Combine some of the milk with the couverture and mix vigorously with a spatula until you obtain an emulsion.
Keep adding the milk but make sure the texture stays elastic and shiny.
Pour out the mixture through a fine sieve to a depth of 1cm.
Store in the refrigerator.