In this post you can find the recipe for the feijoa zest syrup, and from it I took about one tsp of sezt for the feijoa zest meringues. The leftover syrup (full of zest) was about 350 ml, and I decided to use it to make a little jelly with agar agar. I added a level tsp of agar agar and brought it back to the boil. The I poured it into a jelly mould and waited. It tasted great and was quite a visual treat, with all the zest floating in jelly!
In fact I think that I will enter this one too for Sweet New Zealand, the monthly blogging event for Kiwi bloggers. Our June host is Sue, click here to enter.
Photos and Recipes by Alessandra Zecchini ©