Strawberry Purée

Preparation info

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By Brent Savage

Published 2010

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  • 300 g (10½ oz/2 cups) strawberries, hulled
  • 70 ml ( fl oz) sugar syrup
  • 2.5 g (1/12 oz) agar agar


Place the strawberries and sugar syrup in an upright blender and blend until smooth. Pour into a saucepan over medium heat, add the agar agar, bring to the boil and cook for 2 minutes. Transfer to a metal bowl and chill over ice until firmly set. Return to the blender and blend until smooth. Set aside.