Strawberry Gelee
- 1 1/2 pounds (680g) strawberries, hulled
- 4 1/2 teaspoons powdered gelatin (or 20.25g sheet gelatin; see page 276)
- 1/2 cup (120g) water
- 2 1/2 teaspoons (15g) agar
- 1/3 cup plus 2 tablespoons (90g) sugar, or more to taste
- 2 tablespoons (25g) Triple Sec (or other orange-flavored liqueur)
- Run a 9 x 12-inch rimmed baking sheet under cold water and shake off the excess.
- Line the damp pan neatly with plastic wrap.
- (The water will help the plastic stick to the pan.)
- Cut enough of the strawberries into tiny dice to measure 1/4 cup.
- Put the remaining strawberries in a food processor and process to a very smooth puree.
- Strain and measure out 2 cups.
- Pour about 1/2 cup of the puree into a small bowl and sprinkle the gelatin over the surface.
- Let sit for at least 1 minute.
- Pour the water into a saucepan and whisk in the agar.
- Add 1/2 cup of the strawberry puree and bring to a boil over medium-high heat.
- Add the puree with the gelatin and whisk for at least 1 minute to dissolve the gelatin.
- Remove the pan from the heat and add the remaining 1 cup puree, the sugar, the Triple Sec, and the diced strawberries.
- Taste for sugar and stir in more if needed.
- Skim any froth.
- Pour into the baking sheet and refrigerate for at least 2 hours to set.
- To serve, turn out onto a cutting board and cut into small squares.
- Or use a whisk to break the gelee up into irregular shapes.
strawberries, powdered gelatin, water, agar, sugar, sec
Taken from www.epicurious.com/recipes/food/views/strawberry-gelee-376900 (may not work)