- 2 lemons
- 2 big limes
- 500ml water
- 1ogm konnyaku powder
- 150gm sugar
- 125 fresh blueberries, washed
- Grate zest of lemons and limes into a bowl and set aside. Halve fruit and squeeze juice into a cup, straining out seeds. Add water to make liquid quantity up to 200ml if not enough.
- Bring 500ml water to boil. Mix konnayku powder and sugar evenly and pour gradually into the hot water, stirring constantly. When mixture boils, reduce heat and simmer for 1 min, add the citrus juice and bring to boil again. Switch off heat. Stir until froth subsides, then pour into a 23cm square cake tin. Let cool.
- When konnyaku is lukewarm and as thick as raw egg white, stir in blueberries and citrus zest. Chilled until set. Cut into cubes to serve.