Start by removing the stems from the kumquats. Then blanch them in some boiling water for a minute. We do this to remove the bitter notes from the peels. Now drain the water and submerge the kumquats with fresh water. Bring it to a boil and let it boil for 1 minute. Then drain it again and repeat this process once more. So in total 3 times.
After that spread them on a tray and make an incision in the peels. Now if there are any remove the seeds. In some kumquats I had 5 seeds, in some non. Just be sure to check it well.
Then measure 280 grams of kumquats into a measuring cub and also add the ginger syrup, the white port and the agar powder. Blend it till smooth. You can replace the white port with a rich dark vegetable broth.
Now pour it into a pan and while stirring bring it to a boil for at least 30 seconds. Then pour it into a bowl or tray and let it cool down completely in your fridge.
Once set transfer it into a blender and blend it till smooth.
Now to bring it to the next level pour it into a bowl and vacuum the gel a 100% to remove any air bubbles. This will result in a clear gel with a more intense flavor.
