Lemon agar agar jellies: ingredients and method
Lemon jelly needs a balance of acidity, sweetness and firmness. In this recipe, agar dissolves in the water before the juice is added, helping avoid prolonged boiling of an acidic base.
Ingredients
- 500 g water
- 150 g strained lemon juice
- 100 g sugar
- 5 g agar agar
- Up to 10 g edible lemon zest without white pith, infused to taste
Prepare the infusion
Heat the water with the zest, allow it to infuse and strain. Restore the water weight to 500 g if evaporation has occurred. Add sugar and agar, mix and heat sufficiently for complete dissolution.
Remove from the heat and incorporate the strained juice, avoiding juice so cold that it sets the gel before pouring. Mix and pour into your chosen moulds.
Test the setting
Lemon acidity and agar strength can vary. Let a small sample set before preparing for a large service. The dose applies to this formula and is not a conversion for every juice.
Serving
Cool, refrigerate according to the preparation’s requirements and unmould when fully set. Cut into small bites or use as part of a dessert. Add any crisp decoration close to service to protect it from moisture.
For a thinner presentation, try the citrus film; for texture differences, read agar agar and animal gelatin.