1/3 cup vegetable oil
1/3 cup soy sauce
1/3 cup apple juice
1/2 cup white sugar
1/5 cup distilled white vinegar
1 teaspoon lemon juice
1 teaspoon grated lemon zest
1 teaspoon freshly ground black pepper
1 teaspoon salt
1 quart soy sauce
1 tablespoon brown sugar
1/3 cup distilled white vinegar
1/3 cup lemon juice
1 teaspoon lemon zest
Heat oil in a large saucepan over medium heat. Saute soy sauce and apple juice in a small bowl until well blended. Add sugar, vinegar, lemon juice, lemon zest, and pepper. Bring to a boil. Reduce heat to low. Cook and stir 5 minutes, stirring frequently. Remove from heat.
Meanwhile, remove bouillon granules from hot water and place them in a blender or food processor. Transfer puree to blender bowl and puree in medium bowl until smooth. Remove bouillon granules and reserve approximately 1/2 cup mixture for garnish. Combine brown sugar, white vinegar, lemon juice, lemon zest, white sugar, distilled white vinegar and lemon juice. Pour mixture into saucepan, stirring constantly.
Using a kitchen knife, split the gelatin layers in half. Place 1 half of the gelatin on the bottom of each pastry bag, using a spoon. Drizzle with remaining 1/2 cup apple juice.
Refrigerate at least 2 hours before serving.