Raspberry gel
A lovely recipe that leaves you with a super intens clear and delicious gel. This recipe also works great with other frozen red fruits like cherries, strawberries or even rhubarb.
Ingredients
For the raspberry broth
- 500 g frozen raspberries
- 50 g sugar
For the raspberry gel
- 200 g raspberry broth
- 2 g agar powder
Instructions
For the raspberry broth
- First mix the frozen raspberries with the sugar and cover it well with plastic wrap. Now heat it up on a bain marie for around 3 hours on a low heat.
- Then remove the wrap and let the liquid drain on a sieve that’s lined with a kitchen paper. Do this for at least 3 hours in your fridge.Â
For the raspberry gel
- Pour the raspberry broth into a saucepan and mix it with the agar powder. Then bring this to a boil for at least 1 minute.
- Once it has boiled pour it into a bowl and let it cool down completely in your fridge.
- Then transfer it into a blender and blend it into a smooth gel.
- Now I always vacuum my gels. By doing this you will remove the air bubbles and that will leave you with a lovely clear and intense gel.
- You can keep the gel for 3 days in your fridge and if you want to freeze it for a couple of weeks. If frozen be sure to let it defrost in your fridge. This way the gel will keep it's thick texture.
