Melon Roll-Up

1. Combine 100 g of the sugar with the pectin.
2. Bring the melon coulis to the boil.
3. Sprinkle the pectin/sugar mixture into the coulis.
4. Stir well and continue boiling for 3 minutes.
5. Add the remaining sugar in three separate additions, stirring between each, to prevent the mixture cooling too suddenly. Keep the temperature above 85°C or the pectin will gel prematurely.
6. Add the glucose, citric acid, and agar agar.
7. Boil until the mixture reaches exactly 107°C.
8. Pour the mixture onto sheets in a layer about 4 mm thick.
9. Allow to firm up, then remove the gelled mixture from the sheets.
10. Sprinkle both sides with the reserved citric acid and sugar mixture.

Serving suggestions: As a component in a dessert with citrus fruit, red fruits, or melon; or as a friandise.