Dessert Sauce Help

Joined Apr 21, 2017
I had a great fruit salad over the Easter weekend and the chef had a strawberry sauce on the plate that looked pink but almost translucent.  Looked like a gel, but plated like a sauce.  I have made many strawberry sauces but never this kind of clarity.  Any ideas how to do it?
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Joined Aug 15, 2003
It is most likely a fluid gel..agar agar can go a long way for clarity, similar to other gelling agents like pectin.
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