Wednesday, October 26, 2011

Get Your Jelly On! Day 26 - Sinking Ahoy (Tuna Tartare, Yuzu and Cucumber Cream Jelly)


I am definitely not a great engineer as today's jelly effort is one that was sinking away...

I tend to leave things to the last minute when it hits mid-week since I don't have time to experiment much.

Hence you get structurally unsound jellies like this particular one.


The top bit aka the tuna tartare was just too heavy for the soft just set jelly to support that when I unmoulded it, it shook like a Tower of Pisa.

Luckily it didn't topple down like London Bridge in the nursery rhyme but it wobbled tremendously whenever I moved it.

The whole flavour combination started from what to do with this yuzu juice I had bought and needed to contrast with the sharp citrus fruit.


While the flavours were lovely on its own especially the very refreshing cucumber cream jelly, the whole combination didn't have a well rounded taste I was looking for.

I kinda suspect the sharp tang of yuzu was a little jarring with the cool cucumber and the textures of the tuna. Next time I reckon it is better without the yuzu since the cucumber cream jelly is a big winner in refreshness.

In the meantime, let me see when my Tower of Pisa will collapse or maybe like the real thing, it'll just keep tilting on one side.

Tuna Tartare, Yuzu and Cucumber Cream Jelly

50g tuna sashimi, cut into squares

yuzu layer
50ml yuzu juice
100ml water
2 tablespoons gelatine powder

cucumber layer
200ml cucumber juice
2 tablespoons cream
2 tablespoons gelatine powder

1 tablespoon gelatine powder
150ml water

To prepare yuzu layer: Bloom gelatine powder in water. Add a little hot water to melt. Mix yuzu juice and water together. Add gelatine mixture with it and pour into a tray. Chill for 2 hours to set. Cut into cubes.

To prepare cucumber layer: Bloom gelatine powder in water. Add a little hot water to melt. Combine with cucumber juice and cream. Pour into a tray. Chill for two hours to set. Cut into cubes.

To assemble: Line the mould with cling wrap. Pack tuna sashimi on top. Bloom gelatine powder in water. Add hot water to melt. Pour into a measuring jug. spoon a little at the bottom of tuna sashimi. Add yuzu cubes and pour jelly to bind. Add cucumber cubes and jelly to bind. Chill for 2 hours to set. Turn over and serve.

Reminder: Support the cause by buying a Royal Selangor Nick Munro pewter mould as all proceeds go to breast cancer welfare association. Also, do remember to submit your suggestions to or leave a comment for the mould to win the Olympus camera VG-110. For more pictures, see the Flickr set for all the whole Royal Selangor Jellyriffic challenge. To view, all the jellies, see this link to the Royal Selangor website


Three-Cookies said...

It looks great though, pity the flavours were little off but I am sure it was really delicious nevertheless. You could say the shape was intended, you put more weight on top to create a bulge effect without bursting it. This is food engineering at its best:)

Michelle Chin said...

You can always try again. :) But it looks interesting though.

Sokehah cheah said...

Doesn't matter if it's sinking or submerging as long as it tastes good!

Kenny Mah said...

A most worthy try, dear! You certainly get top marks for creativity! :D

Lora45 said...
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