Black Raspberry Gel

500g       water

5g            star anise

5g            fennel seed

10g         anise seed

100g       sucrose

5g            gellan low acyl

500g       black raspberry puree

  1. Place water, star anise, fennel seed, and anise seed in a pot. Place the pot over medium high heat and bring to a boil. When the water comes to a boil, remove from heat and allow the spices to steep for 30 minutes. After 30 minutes, strain the spice water, discarding the spices.
  2. In the mean time, place sucrose and gellan in a small deli and stir until combined. Set aside. Place the black raspberry puree in a small pot, and bring to a simmer. When the puree simmers, remove from heat and keep warm.
  3. When the spice water is prepared, place spiced water in a clean pot, and add the gellan. Immediately use a hand blender to incorporate the gellan into the spice water. Place over medium high heat and bring to a boil, whisking. When the water comes to a full rolling boil, add the black raspberry puree and whisk until even. Continue cooking until the solution comes back to a boil.
  4. Transfer to 2 quart delis and store in the low boy until they gel, about 4 hours.
  5. When the gel has set transfer it to the cup of a blender and puree until smooth. Pass through a chinoise and store in delis in the low boy.