For this I use some very rip ones, just cut them all around the pit and remove them. Then transfer them into a pan.
Cover the pan with a lid and let the mirabelle’s simmer on a low heat for at least 30 minutes.
Once soft and cooked all the way through blend it till smooth.
Normally my recipes are very precise, but with this one I always choose to make a base and taste it. The flavor can be so different depending on the quality of the ingredients. I did add a drizzle of sherry vinegar and a touch of salt.
Now add 1 gram of agar for every 100 grams of base. This was 550 grams, so I added 5.5 grams of agar. Mix it well and then bring it to a boil for at least 30 seconds.
Then pour it into a bowl and let it cool down in your fridge.
Once cold transfer it into a blender and blend it into a smooth gel. Then transfer it into a piping bottle and keep it in your fridge for later.Â
