Raspberry Algin Gelatine

For the raspberry Algin gelatine
400 g raspberry purée
100 g water
125 g sacarose
8 g Algin
3 g Citras
2.4 g powdered citric acid
2 g Gluco

1. Mix the raspberry purée with the water and Citras and heat to 40 °C.
2. Mix Algin with the sacarose and add to the previous process.
3. Apply the blender and lastly add Gluco and the powdered citric acid with a little water.
4. Mix with the blender again until even.
5. Pour into a container and set aside in the fridge for 3 hours until it gelifies.
6. Shred the gelatine so that it is quite smooth and pour into a mould.
7. Set aside at -18 °C until use.

* In this case it has been used as a filling for a chocolate brownie.