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Le Chaudron recipe
Gelée fruits rouges agar-agar
Berry jelly set with agar
⏱ 90 minServes 4Easy90 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
400 ml (1⅔ cups)unsweetened cranberry juice
2 gagar powder
200 g (7 oz)fresh berries
2 tbspagave syrup
Juice of 1 lemon
- 400 ml (1⅔ cups) unsweetened cranberry juice
- 2 g agar powder
- 200 g (7 oz) fresh berries
- 2 tbsp agave syrup
- Juice of 1 lemon
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Gently wash the berries and pat dry.
- Divide the whole berries among 4 glasses.
- In a medium saucepan, combine the cranberry juice, agar, agave syrup and lemon juice.
- Whisk while cold to dissolve the agar (never add it to hot liquid).
- Bring to a simmer over medium heat, then cook gently for 2 minutes, whisking, to activate the agar.
- Let cool off the heat for 2 minutes before pouring.
- Ladle the warm liquid over the berries.
- Cover and refrigerate for at least 1 hour. (Agar sets even at room temperature.)
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