Passion Fruit Gel


  • Simple syrup, at 50° Brix 150 g 5.29 oz 65.93%
  • Passion fruit puree 75 g 2.65 oz 32.97%
  • Agar-agar 3 g .09 oz 1.1%


  1. Combine all of the ingredients in a small sauce pot. Bring them to a boil over high heat while stirring constantly with a whisk. Once the liquid boils, let it boil for 10 seconds.
  2. Pour the liquid into a half hotel pan and let it set in the refrigerator until it has gelled.
  3. Purée it in a blender until smooth.
  4. Reserve refrigerated in an airtight container for up to 4 days.