Raspberry Gel
This gel is very versatile and can be made with other berries. It complements the flavor of bonbons, cake and pie fillings, adding freshness and acidity. It's a simple recipe that can be made with almost any fruit and makes the final product taste much richer without being extravagant. You can replace the raspberries with strawberries or a mix of berries. These frozen fruits are usually less expansive than fresh ones, and the result is just as incredible. Pectin is usually sold in confectionery and ice cream stores. If you can't find it, you can omit it from the recipe. In this case, the gel will be a little more liquid and will need a little more cooking.
Place <quantity>300<unit>g</unit></quantity> of raspberries and <quantity>25<unit>g</unit></quantity> of sugar in a saucepan over medium heat
Mix <quantity>25<unit>g</unit></quantity> of sugar with <quantity>5<unit>g</unit></quantity> of pectin
Stir the raspberries to prevent from sticking to the bottom of the saucepan
Add the mixture of sugar and pectin as soon as the raspberries are torn apart and release their liquid. Stir vigorously and cook for 5m until thick
Transfer to a hand blender jug
Blend until homogeneous and smooth. The raspberry gel is ready
Enjoy!
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