Mix the frozen raspberries with the sugar and cover it very tight with plastic wrap.
Now heat this up on a double boiler on the lowest heat for a couple of hours.
After that remove the wrap and pour it on a sieve that’s lined with a clean kitchen paper. Let this drain in your fridge for a couple of hours.
Once that’s done measure the total weight of the liquid and add 1 gram of agar powder for every 100 grams of liquid. This is 200 grams, so I added 2 grams of agar powder.
Now mix this 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 set transfer it into a blender and blend it into a smooth gel.
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.
