This raspberry gel is the perfect way to add a punch of berry tartness to your desserts or cakes. This recipe uses simple ingredients and tools for a smooth and glossy gel.

Ingredients

• 200g raspberry puree
• 100g caster sugar
• 2g agar
• 12g lemon juice (about half a small lemon)

Tools and equipment used 

Hand blender

The hand blender (a.k.a, immersion blender or stick blender) in this recipe, is used to blend the solidified raspberry jelly into a gel. The hand blender is one of our most used tools. It is used in so many recipes and techniques and helps you achieve perfect emulsions. Buy it on amazon

Gram scale

The gram scale is used to measure out the agar. Precise measurements are crucial to getting the right consistency. Having a precise scale will ensure you have the same results every time. It is useful for measuring out ingredients and powders such as agar, gelatin powder, citric acid, sorbet and gelato stabilisers etc. Buy it on Amazon

Method

1. Mix the agar into the sugar so that it doesn't clump up in the pan.
2. Combine the raspberry puree, sugar, agar and lemon juice and heat on low-medium heat until boiling, stirring occasionally.
3. Once boiling, allow to continue boiling for 2 minutes to activate the agar.
4. Pour the mixture into a tray and allow to set completely in the fridge.
5. Once set, blend the mixture in a tall canister with a hand blender until smooth.