- 400 gr raspberry puree (passed)
- 200 gr sugar syrup
- 10 gr kirsch
- 6 gr agar agar
- 1 leaf of gelatine
Raspberry gel
Raspberry gel
Raspberry gel
From Andy Mcfadden, L'Autre Pied
Component of the Raspberries, Lime and Marinated Blueberries with Chocolate Streusel recipe www.thestaffcanteen.com/recipe/raspberries-lime-and-marinated-blueberries-with-chocolate-streusel-2/
Ingredients
Method
Put everything except the gelatin in to a pan and bring to a simmer.
Lightly boil for 2 minutes then remove and add the gelatin and chill over ice until set.
Put into the blender and puree until smooth.
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
