Gastronomixs

Raspberry gel

Easy to make and can be made with all sorts of fruit. Agar agar is an excellent binding agent that retains its binding properties in warm desserts. The gel is put through a blender after it has gelled, which gives it a nice shine.

Raspberry gel

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Ingredients

200

g

raspberry coulis

50

g

sugar water 1:1

2.5

g

agar agar

Preparation method

  • Bring all the ingredients to the boil and pour through a fine-meshed sieve.
  • Set to cool and allow to gel.
  • Put through the blender until you have a lustrous jelly.

Serving suggestions

  • As part of a dessert, e.g. with mango, chocolate, tangerine or rhubarb.

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