First soak the gelatin in cold water.
Then pour the ponzu into a saucepan and also add the ginger syrup, the dark chicken stock and the agar powder. Now mix it well and then bring it to a boil for at least 30 seconds.
Meanwhile spray a thin layer of oil on some trays.
Once it has boiled turn off the heat and dissolve the gelatin.
Then pour 60 grams of the hot jelly on each small tray and when necessary spread it.
Now let it cool down on a level surface and then let it set in your fridge for 30 minutes.
After that cut it with the desired round cutter.
