Here's the recipe for the yuzu gelée if anyone wants it:
1 cup of yuzu juice
1/3 cup of water
3 Tbsp. Mirin
2 Tbsp. Shiro Dashi
4 sheets of gelatin bloomed in cold water
Combine all of the ingredients in a saucepan and heat until 160 degrees F. Remove from heat and whisk in the gelatin sheets until dissolved. Place a shallow dish in the refrigerator and carefully pour the liquid into the dish. The gelée should set up in about 2 hours.
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe