Raspberry Jelly
Intermediate level
Raspberry Purée The Essential Ravifruit (1) |
800g |
Raspberry Purée The Essential Ravifruit (2) |
200g |
Inulin |
240g |
Granulated Sugar |
220g |
Agar Agar |
14g |
Powdered Gelatin 200 Bloom |
24g |
Method
Ingredients
Raspberry Purée The Essential Ravifruit (1)
800g
Raspberry Purée The Essential Ravifruit (2)
200g
Inulin
240g
Granulated Sugar
220g
Agar Agar
14g
Powdered Gelatin 200 Bloom
24g
Preparation
- Hydrate the gelatin in 200 g of fruit purée (2).
- Mix 80 g of sugar with the agar and set aside.
- Blend fruit purée (1) with the inulin.
- Heat while stirring and add the remaining sugar.
- At 45°C, add the sugar/agar mixture, bring to a boil, and cook for 1 minute, then add the gelatin.
- Pour into a mold (24 cm × 24 cm).
- One mold yields 140 pieces (2 cm × 2 cm × 1 cm).
Christophe Domange
World Frozen Desserts Champion
Passionate about gastronomy, he began his studies with a bachelor's degree in hospitality and catering, specializing in cuisine. He then went to the United States to work in a French restaurant.