Transfer the Cerisa cherries into a saucepan and also add the sugar.
Then cut the vanilla pod in half and scrape out the seeds. Add them to the pan as well and then bring it to a boil on a low heat. Let it simmer for 5 minutes. I use frozen cherries from last year because you boil them, and this will affect the flavor. You can use fresh as well, but you won’t notice the difference.
Then remove the empty vanilla pod and blend it till smooth.
After that measure the total weight of the cherry coulis and pour it back into the pan.
For every 100 grams of coulis, you need to add 1 gram of agar. This was 450 grams, so I added 4.5 grams of agar powder. Now mix it well and bring it to a boil for at least 30 seconds.
Then pour it into a bowl and let it cool down completely in your fridge.
Once cold transfer it into a blender and blend it till smooth.Â
Now I always vacuum my gels. By doing this you will remove the air bubbles and that will leave you with a lovely clear and intense gel.
You can keep the gel for 3 days in your fridge and if you want to freeze it for a couple of weeks. If frozen be sure to let it defrost in your fridge. This way the gel will keep it's thick texture.
