Jelly Tip Dessert (Part 2)

Jelly Tip Dessert Recipe (Part 2) Raspberry Gel

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  • Recipe difficulty: Hard
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  • Recipe course: Desserts

Recipe for Kenwood by Eugene Hamilton

Jelly Tip Dessert Recipe (Part 2): Raspberry Gel


  • 250ml sugar syrup
  • 250g raspberry puree
  • 5g agar


  1. Whisk the agar into the sugar syrup then bring to the boil, keep it on a rolling boil for exactly 2 minutes
  2. Remove from the heat, then stir in the raspberry puree, pour into a shallow dish and set in the fridge
  3. Once set hard, cut into cubes and serve place into either a food processor or blender and blend until it becomes a smooth gel. Once pureed this will not reset. Place the gel into storage containers or directly into disposable piping bags

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