Yuzu gel

25 grams	lemon juice
25 grams	lime juice
20 grams	ginger syrup
80 grams	water
100 grams	yuzu juice
80 grams	sugar
4 grams	agar powder
4 grams	gellan powder

Mix the lemon juice with the lime juice, the ginger syrup, the water, the yuzu juice, the sugar, the agar powder and the gellan powder. Mix this well and then bring it to a boil for 1 minute. Then pour it into a bowl and let it cool down completely in your fridge. Once set transfer it into a blender and blend it till smooth. Then pour it into a bowl and vacuum the gel 100%. This will create a nice clear and see-through gel. This step is not necessary, but it will bring your gel to the next level. Then transfer it into a piping bottle and keep it in your fridge for later.

Recipe used in Espresso Martini dessert