2 cups (500ml)
Sweets sauce, desserts & cakes
- 400g frozen or fresh strawberries
- 220g caster sugar
- 1 lemon-juice only
- 1/4 tsp vanilla essence
- 6g agar-agar
Step by Step Instructions
Fluid gels are frequently used by professional chefs for a wide variety of patisserie preparations.
Previously fruit pureed sauces would have little stability and flow control. Using agar agar to turn the sauce into a jelly before blending, allows for a lot of creativity in the pastry department/area.
This recipe is super easy, quick and easy to rectify if it doesn’t work.
Over a medium heat, heat strawberries, sugar, 1/2 the lemon to a simmer.
Scatter the agar agar over he fruit and while stirring, simmer for 1 minute until the mixture thickens to a light syrup consistency.
Remove the pan from the heat and stir through the rest of the lemon juice and vanilla essence.
Pour the mixture into a bowl to set in the fridge.
Once the mixture has set in the fridge, empty into a blender and mix until the jelly turns into a puree.
If the puree is too thick, just add a little sweetened water (sugar and hot water). The fluid gel should be as thick as a runny jam.
If not using immediately don’t blend. The fluid gel will reset and solidify after a while and to turn it to a sauce again, simply blend it.
I used this fluid gel in my Strawberries & Cream Macarons. The buttercream, crispness and chewy consistency of the biscuit matched perfectly with the fruity sour taste of this fluid gel.
I’ve place the video below. If you want to see how I made the fluid gel, skip to minute 3m 37secs.
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