Meanwhile, soak the gelatine in a bowl of cold water until softened ... Remove from the heat, stir in the lime zest and set aside to cool. To serve, turn the jelly out of the terrines and remove ...

This week’s water-based agar jelly is a dessert that make the most of Kumamoto’s clear water. It is composed of “iced persimmon” made by freezing sweet persimmon that has fully ripened on ...