Raisin and Pedro Ximenez gel
- 150 g raisins
- 300 g Pedro Ximenez
- 60 g sherry vinegar
- 5 g agar powder
Mix the raisins with the Pedro Ximenez, the sherry vinegar and the agar powder. Now blend it till smooth. Be sure to use a strong and fast blender for the best result.
Then pour it into a saucepan and bring it to a boil for at least 30 seconds. Stir it every now and then to prevent it from burning.
After that pour it into a bowl and let it set in your fridge.
Once set transfer it into a blender and blend it into a smooth gel. Then transfer it into a piping bottle and keep it in your fridge for later.
