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.

Makes 1 kilogram.

Raspberry gel

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raspberry coulis



sugar water 1:1



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 fluid gel.

Serving suggestions

  • As part of a dessert, e.g. with mango, chocolate, tangerine or rhubarb.
  • Perfect as a filling for a chocolat.
  • Delicious in a composition with white chocolat, cream cheese, and olive oil.

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