Korean Black Raspberry Jelly
Bloom 6 g gelatin sheets in cold water, not warm, for 5 minutes. Stir the sugar into 80 ml water over low heat for about 2 minutes until the syrup is clear, turn off the heat and wait 1 minute before adding the squeezed gelatin, which should never go into boiling liquid. Stir in the juices slowly, strain, leave the cups at room temperature for 10 minutes and refrigerate for at least 2 hours until set.
Quick answer
- Active time
- 25 min
- Waiting
- See the steps
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Bokbunja, Korean black raspberry juice, is set with sheet gelatin so the cups keep its deep purple color and tartness.
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One pass through a fine strainer before pouring takes out foam and sediment, and the jelly turns clear. A few blueberries and a mint leaf go on top.
Ingredients
Instructions
- 1
Submerge 6g gelatin sheets fully in cold water and let them bloom for 5 minutes.
Do not use warm water, and check that the sheets bend easily and feel soft before moving on.
- 2
Combine 80ml water and 28g sugar in a small pot and stir over low heat for about 2 minutes.
The syrup should look clear, with no sugar grains left on the bottom.
- 3
When the syrup turns clear, turn off the heat and let it cool for 1 minute.
Squeeze excess water from the gelatin, add it to the syrup, and dissolve it fully with residual heat.
- 4
Add 220 ml black raspberry juice and 8 ml lemon juice, then stir slowly with the spatula against the bottom to avoid creating excess foam.
- 5
Pass the mixture once through a fine strainer to remove foam and sediment.
Divide it evenly among cups, then leave them at room temperature for 10 minutes so excess heat can dissipate.
- 6
Refrigerate the cups for at least 2 hours until fully chilled and set.
When the surface is smooth and the jelly jiggles with springy resistance, top with 40g blueberries and mint leaves to serve.
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