Raspberry Gel

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  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Recipe course: Desserts

Recipe for Kenwood by Eugene Hamilton

Ingredients

 

  • 250ml sugar syrup (50% water 50% sugar)
  • 250g raspberry puree (or any other flavoured puree)
  • 5g agar

 

Method

  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. 
  3. Pour into a shallow dish and set in the fridge. 
  4. Once set hard cut into cubes and place into either a food processor or blender and blend until it becomes a smooth gel. 
  5. Once pureed this will not reset. 
  6. Place the gel into storage containers or directly into disposable piping bags.

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