Raspberry Gel

Raspberry Gel: A Versatile and Elegant Addition to Your Culinary Creations

Welcome, fellow food enthusiasts! Today, I’m excited to guide you through the process of making a delightful Raspberry Gel. This versatile basic can elevate your desserts, cocktails glasses, and even savoury dishes. We’ll explore the origin of fruit gels, go over the ingredients, and ensure you’re well-prepared before we start cooking.

The Origin of Fruit Gels

Fruit gels have a rich history that dates back centuries. Ancient civilizations, including the Egyptians and Romans, utilized natural gelling agents such as pectin from fruit and gelatine from animal collagen to create jellies and gels. These early gels were prized for their sweet flavours and unique textures. In more recent history, the development of modern gelling agents like agar-agar and gelatine has allowed for a wide variety of fruit gels to become staples in both home kitchens and professional kitchens around the world.

Here is a fool proof Raspberry gel recipe; with its vibrant colour and intense flavour, has become a favourite for adding a touch of elegance to various dishes. I personally like to make a gel that is on the firmer side, by doing this allows to blitz more fresh puree back to the gel giving back a more fresh fruit flavour.

Ingredients

To make a simple and delicious Raspberry Gel, you will need:

• 500g raspberry puree
• 25g sugar
• 50g water
  6g agar

Preparation Tips

• Before we begin, it’s important to have everything ready. Here’s your preparation checklist:
• Ingredients: Measure out all your ingredients. If using fresh raspberries, rinse and pat them dry.
• Equipment: You’ll need a medium saucepan, blender, small bowl, a whisk, and a container for setting the gel.
  Workspace: Clear your countertop and ensure you have enough space to work comfortably. Gather all your utensils and ingredients in one place.

Cooking Process

• Agar: combine the sugar and the agar together and mix together. By combining the two together will reduce any lumps when add in tot he pot with the liquid.
• Heating: in a pot heat the puree and whisk in the agar mix. Continually whisking to combine the mixture. Continue whisking and heating the liquid for about 4-5 minutes. By heating the agar this will active to allow jellification.
• Setting the Gel: Pour the mixture into a container and refrigerate to cool and set. This can take a couple hours.
• Blitz: Once set, cut the gel into small pieces. Add the additional 300g of puree followed by the pieces of gel. And blitz to smooth. You may add in more or less of the additional puree pending the fluidity you desire.

Pairings

Raspberry Gel is a versatile addition that pairs beautifully with a variety of drinks. Here are some suggestions to complement its vibrant flavour:

• Savoury – can also be used on savoury dishes not just desserts. By using on savoury cut back the sugar and add a touch of salt if needed.
• Sweet – can be piped on desserts or as fillings. Perfect for using as art on the base of your dishes- whether your smear, pita dots or use a stencil.

I hope you enjoy making and savouring this Raspberry Gel as much as I do. It’s a versatile and elegant addition to your culinary repertoire, perfect for adding colour and flavour to your dishes. Enjoy!!