Colorful jelly that looks cool
Do you know the Hong Kong sweets "Kowloon Kyu", which contains various fruits in a round jelly? It's been getting a lot of attention lately, but there aren't many restaurants in Japan where you can eat, and even if you're curious, there are many people who don't have a chance to eat.
This time, I will challenge such a Kowloon ball-style jelly at home! Here are some recipes that you can easily make using a round ice tray that you can buy even at 100-yen stores.
The author uses a product called "Yukipon Petit Maru Ice" purchased at Can Do. Various types of round ice trays are available at general stores and mail orders.
Kokubo Kogyosho "Yukipon Petit Maru Ice" 100 yen (excluding tax)
Structure to stack upper and lower hemispherical trays
The ingredients for one ice tray are as follows.
・ 2 teaspoons of powdered agar (2g (0.07oz))
・ Water 300ml (10.14us fl oz)
・ 1 tablespoon sugar
・ 1 teaspoon of lemon juice * Not required ・ Fruit of your choice (canned) Appropriate amount
Prepare small pieces of fruit side by side in the lower half of an ice tray lightly moistened with water.
Then make jelly liquid. Put water and powdered agar in a pan and heat while mixing. When it boils, add sugar and lemon juice and simmer for about 2 minutes.
When the jelly liquid has cooled, gently pour it into an ice tray, cover the upper half of the container and press firmly (on a vat or plate as excess jelly liquid will overflow). At this time, slowly covering the container is the key to making it into a beautiful ball shape without air entering.
Pour gently so that the fruit does not float
The trick is to fit the upper tray slowly
When it cools, put it in the refrigerator and let it cool for at least 1 hour to harden. When taking it out, trace the edge with a toothpick or bamboo skewer, and gently stroke it with your finger to make it easier to take out. Finish by pouring syrup (canned syrup is OK) or cider.
The slightly sweetened jelly is smooth and crisp, and each fruit has a different taste! This time, I used agar that has a firm texture so that it can be easily taken out of the mold, but if you want more transparency, it is recommended to use agar. It's cute even if you put it in a fruit punch, so please try it for desserts at parties and holidays ♪