Version 1

• In version 1 we used agar / xanthan gum to set yuzu juice in a 1x1 in mold

• (1.1)% agar (0.19)% xanthan

• we also flavored with pascal olive oil , banyuls vinegar

• Our intention was to use the vinegar to help enhance the yuzu flavor

• our intention with the olive oil was add a spicy note from the pascal olives to enhance the savoy notes of the gelee

conclusion

We did not like the flavor or texture of this version

To in prove the texture we are going to make the gelee In version 2 with pectin HM

Photo Notes

To shoot this photo we shoot with 2 moonlights, 90mm macro TS

we picked the 90mm macro TS to capture the distortion of size.