Use a small amount of raspberry juice to gradually dilute the Xanthan Gum. Incorporate the remainder of the raspberry juice and mix using an immersion blender if necessary.
Raspberry juice*
Ingredients
1 670 g Frozen whole raspberries
Defrost the raspberries overnight in a bowl.
Use film to hermetically seal the raspberries in the bowl.
Put in the bain-marie and leave to cook for approx. 2 hours until the raspberries are mostly juice.
Sieve through a muslin or very fine sieve but do not press.
When you mix your sauce, it might turn opaque.
To reverse this, put it in a sous-vide cooker for a few moments. Once it no longer has any micro-bubbles, the sauce will go back to its original color.
