80 g yuzu pureé (20% Brix)
70 g water
5 g lemon juice
67 g glucose syrup (DE30－50)
92 g TREHA®︎
45 g granulated sugar
5.5 g pectin
Additional TREHA®︎ for dusting
In two separate bowls, prepare mixture A, and mixture B.
In a saucepan, add mixture A and B and heat.
Reduce to 73% Brix.
Remove from heat and pour into a 15 x15 cm/6 x 6 inches mold to let cool.
Cut the jelly into squares and sprinkle with TREHA®︎.
Preserves the fruits natural fresh flavors and colors
Prevents stickiness during storage