Ponzu jelly

1 leaf or 1.6 grams	gelatin
100 grams	ponzu
50 grams	ginger syrup
50 grams	dark chicken stock
1.5 grams	agar powder

First soak the gelatin in cold water. Then pour the ponzu into a saucepan and also add the ginger syrup, the dark chicken stock and the agar powder. Now mix it well and then bring it to a boil for one minute. Meanwhile spray a thin layer of oil on some trays. Once it has boiled turn off the heat and dissolve the gelatin. Then pour 60 grams of the hot jelly on each tray and when necessary spread it. Now let it cool down on a level surface and then let it set in your fridge for 30 minutes. After that cut it with the desired round cutter.

Recipes used in yellowtail bite with ponzu & chicken skin