Raspberry Juice Sauce
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.
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.
L’astuce du chef
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.