[chefdirk]

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?

 

[laurenlulu]

Could it have been a bottled plate scraper?

 

[chefdirk]

The restaurant is known for it's scratch kitchen so I doubt it.

 

[someday]

It is most likely a fluid gel..agar agar can go a long way for clarity, similar to other gelling agents like pectin.