Blueberry Gel

Preparation info

  • Difficulty


Appears in


By Brent Savage

Published 2010

  • About


  • 250 g (9 oz/1β…” cups) blueberries
  • 60 g (2ΒΌ oz) caster (superfine) sugar
  • 2 sheets gelatine, titanium strength


Place the blueberries and sugar in a heatproof bowl and cover with plastic wrap. Place over a saucepan of simmering water and cook for 40 minutes or until very soft.

Soak the gelatine in water for 5 minutes or until softened. Strain the blueberries through a fine sieve, discarding the solids. Place the liquid in a saucepan over medium heat, squeeze out the excess water from the gelatine and add to the pan, stirring to dissolve. Remove from the heat and spread evenly over a 30 Γ— 20 cm (12 Γ— 8 inch) tray lined with freezer film. Refrigerate for 1 hour or until set. Halve the gel lengthways, then cut each widthways into 3 pieces.

This can be made 1 day in advance and stored in the fridge in an airtight container.