Early Summer Loquat Jello
- 12 Loquat
- 1 tbsp Lemon juice (store-bought lemon juice, etc.)
- 500 ml Water
- 1 -40 grams Sugar
- 1 this is moderately sweet, so adjust it (to taste).
- 2 packages Agar
- Peel the skins off of the loquats, cut in half, and remove the white stringy innards.
- Coat the fruit in a bowl of lemon juice.
- This is to prevent from changing color.
- Scum will come out from the loquats, so immediately coat in lemon juice after peeling the skins.
- They might stain your fingers brown, so use gloves for those of you who are concerned.
- Mix sugar and agar together well.
- It will clump up if you do not mix it well in this step (this is a characteristic of agar).
- Add 500 ml of water to a pot, bring it to a boil and stir in the mixture from Step 3 until dissolved.
- Add just the fruit from Step 1, and boil for 1~2 minutes.
- Skim scum that surfaces.
- The fruit will become moderately soft and will become a pretty color when boiled.
- Place just the fruit in a cup after it has cooled.
- Add the jello mixture afterwards.
- There will be small bits of loquat, so strain the jello mixture before adding it.
- Let it sit in the fridge for several hours until it solidifies.
- Agar is a jelly powder made from seaweed.
- It has no scent or smell, so you can use it in various ways, and it is convenient.
- It has a jiggly texture, which differs from gelatin.
loquat, lemon juice, sugar, sweet, agar
Taken from cookpad.com/us/recipes/143995-early-summer-loquat-jello (may not work)