Put water in a pot and put a powdered agar and soak it for about 10 minutes. (Even if you use a cloth, add 7g and soak it overnight.)

After 10 minutes, add raspberry juice and boil it on fire. Dissolve agar, stirring, until it is completely melted.

Add sugar when agar is completely melted. The agar is not all melted, but if you add sugar, it won't melt... Put it all in and add sugar

Add sugar and salt.. Bring to a boil, stirring until sugar and salt are all dissolved.

When the sugar is all melted, lower the heat to low and add sediment so that the sediment doesn't clump together, and then boil it until it's lumpy

As you know, you have to keep looking and stirring while making the red bean jelly.. Stir carefully so that it doesn't stick.

Bring to a boil and when it's a little thick, add starch syrup and stir to boil a little longer. You can use honey or oligosaccharide for starch syrup. (I heard that if you add starch syrup, it will be glossy and prettier.) If you don't know the concentration of sweet red bean jelly while boiling, put a few drops of cold water in a bowl~ If it doesn't spread completely and slightly clumped together, it's complete. Or if you drop a drop or two on a cold marble, it cools right away and gets a ticket.

Prepare the fig wine and cut it in half.

Prepare the mousse mold, put a wrap under the mousse mold, and pour the red bean jelly Pour a little bit and put in the figs and fill it up again. I've got a stylish pound pan and eight molds.

Fill the mold and let it harden at room temperature for 1 to 2 hours. Please harden it at room temperature rather than refrigerator, and cut it into bite-size pieces when it hardens.