Raspberry Gel

• 150 g Boiron raspberry purée – frozen raspberry purée
• 100 ml water
• 2.5

Heat the raspberry purée and water; when hot, whisk in the agar agar. Bring to the boil for 1 minute while whisking, to activate the agar agar.

Pour into a tray and refrigerate until it sets. Once set, transfer to a Thermomix jug and blend on full speed until smooth.