Red Vanilla Jelly

Ingredients

• 175 g water
• 20 g whole cane sugar or muscovado sugar
• 10 g glucose syrup 40 DE
• 0.5 red vanilla pod and seeds (half a pod)
• 0.9 g agar agar
• 0.15 g xanthan gum
• 1 pinch Maldon salt

​Method

1. Infusion

• Heat 175 g water to 80°C.
• Add 0.5 red vanilla pod (seeds + pod).
• Leave to infuse for 30 minutes.
• Strain and add water to bring the total weight of the infusion back to 175 g.

2. Preparing the base

• Add to the infusion:
  • 20 g brown sugar/muscovado
  • 10 g glucose 40 DE
  • 1 pinch Maldon salt
• Bring the mixture to 85°C.

3. Incorporating thickeners

• Mix together 0.9 g agar agar and 0.15 g xanthan gum.
• Sprinkle the mixture in, whisking to avoid lumps
• Bring to the boil.

4. Gelling

• Pour into a container.
• Leave to gel for 2–3 hours in the refrigerator.

5. Blending

• Cut the gel into cubes.
• Blend until you obtain a smooth, homogeneous gel.

6. Vacuum sealing (for absolute transparency)

• Place the blended gel in a container.
• Vacuum seal to completely remove air bubbles.
• The gel will become completely transparent.

7. Storage

• Transfer the clarified gel to a serving bottle.
• Store in the refrigerator.

Chef: Camilla Jesholt Buffatti