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The trick with these is getting the flavour combo right and knowing the gelatine you are working with. Ingredients

• gelatine (powder or leaves - whichever you prefer)
• dashi/fish broth
• lemon juice
• fresh dill, roughly chopped

Method First off you want to decide how much you are making. The powdered gelatine I use is about one sachet to 250 CC of liquid - and it's easy to double the liquid and the gelatine. Molds - I like to use my little glass bowls I got from the 100 yen store - but plastic cups will also work. Making the fish broth - into a saucepan of boiling water I add dried katsuobushi and boil it for a little while, then strain the flakes. This is a pretty standard way to make dashi - the base of lots of Japanese dishes (ie miso soup). Then I mix lemon juice into the slightly cooled dashi. Then I add the gelatine to 250 cc of the lemon dashi mix and mix until it's dissolved. Divide the liquid among your molds and then tuck the fresh dill into it. Place in fridge to set. To help free the jelly before serving you can place briefly into a warm bath or just roll under a running warm tap. Too long though and it will melt! I also like to garnish with a piece of fresh herb too.

• Thank you honey! xx

  moth
  10/06/02 07:05 PM

• Yay, jelly recipe!

  Layne
  10/06/02 07:07 PM

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