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Passionfruit and vanilla gel



150 grams

passionfruit juice

60 grams

champagne

50 grams

sugar

3 grams

agar powder

1/2

vanilla pod

Mix the passionfruit juice with the champagne, the sugar and the agar powder. Now cut the vanilla pod in half and scrape out the seeds. Add the seeds to the pan. The empty vanilla pod you can dry at 60 degrees Celsius. We use it for the crumble. Now mix the liquid well and bring it to a boil for 1 minute. Then pour it into a bowl and let it cool down completely in your fridge. After that transfer it into a blender and blend it till smooth. Now a little trick. I always vacuum my gels to make them clear and remove any air. This is optional, the gel will still be very good and delicious, but with this you bring it to the next level. Then transfer it into a piping bottle and keep it in your fridge for later.




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