Strawberry and champagne gel
The strawberry broth
- 300 g frozen strawberries
- 30 g sugar
The strawberry and champagne gel
- 150 g strawberry broth
- 150 g champagne
- 3 g agar powder
The strawberry broth
Mix the frozen strawberries with the sugar. Now cover it well with wrap and cook it on a double boiler for 3 to 4 hours.
After that remove the wrap and let the liquid drain on a sieve that’s lined with a kitchen paper. Do this in your fridge.Â
The strawberry and champagne gel
Pour the strawberry broth into a saucepan together with the champagne and the agar powder. Then mix it and bring it to a boil for at least 30 seconds.
After, pour it into a bowl and let it cool down in your fridge.
Once it’s cold and it has set, transfer it into a blender and blend it till smooth.Â
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.
