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Ingredient
Umeshu Jelly
Introduce
Chef :
Hiroko ListonUmeshu Jelly
‘Umeshu’ is a Japanese liqueur made by steeping unripe Ume fruits (similar to apricot) in strong alcohol, such as Shōchū, with Sugar. It has quite high alcohol content. Believe or not, I was allowed to drink it when I was a child. It was mixed with plenty of icy cold water, though. This jelly is very alcoholic and only for grown-ups. ‘Umeshu’ can be replaced with other fruit liqueur.
Ingredient
Food ration :
4 servings
1 tablespoon
Gelatine Powder *10 to 12g
400 ml
Water
4 tablespoons
Sugar
Cooking instructions
* Step 1
Sprinkle Gelatine powder into 2 tablespoons of cold water and let it soak for a while.
* Step 2
Heat Water and Sugar in a saucepan and bring it to a boil. Remove from heat and add soaked gelatine and dissolve it well.
* Step 3
Add ‘Umeshu’ and mix well. Pour it into serving glasses and cool to set. *Note: Today I added the Ume fruit as well.
* Step 4
*Note: The jelly is very alcoholic, only for grown-ups. If you like stronger ‘Umeshu’ flavour, reduce the amount of Water and add more ‘Umeshu’.
Note: if there is a photo you can click to enlarge it
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