Ginjo sake jelly with black beans and chestnuts｜黒豆と栗の吟醸酒ゼリー
Black Soybean and Chestnut Jelly with Ginjo Sake
Culinary Workshop - Culinary Art - Feb. 2012
Ingredients
| Black soybeans | 60g ... Sweetly simmered |
| Candied chestnuts | 3 pieces ... Cut into 2-3 pieces each |
| Sugar | 60g |
| Agar | 12g |
| Water | 230ml |
| Junmai Ginjo "Beauty" | 70ml |
| Gold leaf | As needed |
| Junmai Ginjo "Beauty" | Optional, as desired |
Steps
- Mix sugar and agar thoroughly and evenly.
- In a pot, bring water to a boil, then remove from heat and add ginjo sake. Quickly mix in the sugar and agar mixture.
- Line small cups or bowls with plastic wrap, pour in the jelly mixture from Step 2 along with black soybeans and chestnuts. Gather the wrap to form a bundle and secure with a rubber band. Chill until set.
- Plate the jelly bundles and decorate with gold leaf. Before serving, drizzle additional ginjo sake "Beauty" as desired.
* Agar is a confectionery gelling agent that sets at room temperature, does not melt, and does not release water.