Vegan Yuzu Jelly
The tart and floral flavor of yuzu makes the citrus fruit a popular item in numerous Japanese cuisines. This simple vegan jelly recipe uses agar, a plant-based gelatin derived from seaweed, making this a refreshing dessert and a palate cleanser everyone can enjoy. Make it in a bowl made from the yuzu fruit for an elegant presentation.
Prep Time: 5 min
Cook Time: 5 min
Yuzu's citrus and floral notes come through in this vegan yuzu dessert."
1. In a pot, put water and agar powder. Bring water to a boil without stirring.
2. (optional) While the water is boiling, cut off the top of the yuzu and scoop out the pulp to make a yuzu cup. Pulp can be squeezed to add to the jelly or used in any other dish later.
3. Once the water boils, bring the heat down to low and stir until the agar powder is dissolved.
4. Turn off the heat and stir in the yuzu citrus syrup. If you have yuzu juice from the squeezed pulp, add to the mixture.
5. Pour the mixture into the yuzu cup (or ramekins) and let cool.
6. Transfer the jelly into the fridge until set (about 1 hour). Garnish with yuzu zest or mint leaves and serve!
*Substitute 3/4 cup heavy cream and 1/4 milk to make a Yuzu Panna Cotta. You can also substitute agar agar powder with gelatine for a non-vegan jelly.
Used in This Recipe