date:Jul 17, 2014
e comes to the boil and thickens. Transfer to a bowl. Cover and cool to 50C. Add the butter. Use a stick blender to blend until the mixture is smooth and shiny. Cover the surface with plastic wrap and set aside to set.
2. Making the raspberry gel: Puree the raspberries in a blender until smooth. Place the raspberry puree in a sieve over a bowl. Use the back of a spoon to press as much juice as possible (you need 375g juice). Discard the seeds. Place the puree in a saucepan and heat over medium