This creamy fruit gel is a wonderful recipe to highlight any seasonal fruit.
Chef's notes
Variation:
Blueberry Sauce: Purée a portion of the set gel in a blender or food processor with a small amount of additional juice (or add liqueur) to achieve a sauce, adding more liquid to adjust consistency.
Agar Note:
Agar needs to boil to hydrate. Don’t boil heat-sensitive juices like lime. If using the latter, use 4 parts room temp (25°C) juice and hydrate the agar in 1 part water. After the juice is added to the boiling agar-water mix (off the heat) the temperature will be perfect. If you are using refrigerated juice that can tolerate some heat, boil 1 part liquid with the agar and add in 2 parts refrigerated juice.
Steps
1
Preparing the Gel
Ingredients
6 tbsp agar flakes
4 cups sugar free apple juice, organic is best, fresh or bottled
lemon zest in long strips from a medium organic lemon
a few blueberries from the following Creaming the Fruit Gel recipe or testing
Measure the agar into a medium saucepan. Pour in the juice, but do not stir or heat. Set aside for 10 minutes or longer to allow the agar to soften. This will help the agar dissolve thoroughly. Add the lemon zest.
Place over medium low heat and bring to a simmer, without stirring. At the simmer, whisk vigorously to release any agar that may be stuck to the bottom or sides of the pan, making sure to reach the bottom of the saucepan as you whisk. Bring to a full boil over medium low heat. Immediately reduce the heat to maintain a gentle simmer. Cover the saucepan and simmer for 5 minutes.
Uncover and check the juice in the saucepan by lifting out a large spoonful to see if any specks of agar remain. If so,cover and simmer a bit longer, until the agar has completely dissolved.
Test: Refrigerate a tablespoon of the gel with a few of the berries for 10 minutes. If the consistency is firm, proceed. If not, whisk in a bit of agar powder and cook to dissolve. Retest and proceed.
2
Creaming the Fruit Gel
Ingredients
1 cup (1/2 pint) fresh blueberries (about 6 ounces), picked over, rinsed, and patted dry (or use frozen berries)
4 1/2 tsp arrowroot
2 tbsp water
Add the water to the starch of choice and stir to combine. Set aside. Just before using the slurry, whisk with a fork to blend in any of the starch that may have settled to the bottom of the dish.
Remove the lemon zest from the pot and discard. Raise the heat to medium and, whisking constantly, add the dissolved arrowroot to the simmering juice mixture. Bring to a boil. The liquid will be opaque and then clear as it reaches a boil. Immediately remove the saucepan from the heat. If you cook or stir arrowroot-thickened mixtures after they have boiled, they are likely to become thin again.
If you are using cornstarch or kudzu, cook for a full minute.
Stir the fruit into the hot gel. Simmer for a minute if using frozen fruit or fruit with thick skins.
Pour the gel into a shallow container and set aside at room temperature for about 15 minutes or until cool. Transfer to the refrigerator for 20 to 30 minutes, or until set.
Serve as is or spoon the set gel into a food processor fitted with the metal blade and pulse until creamy. It’s alright if you see some of the fruit skin. Pour into individual dishes.
Serve with your favorite non-dairy cream and crumbled cookies or with graham crackers. Store leftover gel, covered and refrigerated, for up to 4 days.
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