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Bring the strawberry puree to the boil, whisk in the agar and boil for 2 mins until agar is cooked out. Pass through a chinoise.
Put 500ml of puree into a container and put in the fridge until set. Pour the other 500ml of puree onto flat trays until you give a very thin even layer ( about 2 mm in thickness ) and set in the fridge.
Blend the first 500ml of puree and pour into a piping bag. (The agar should have given this good stability so it doesn't seep out of the raviolis)
I like to do the chantilly in a thermo mix as the consistency is much better than doing it by hand. Once made, pour into a piping bag.
Cut out circles from the jelly sheets to desired size. Lay down the bottom sheet, pipe strawberry puree in centre and pipe chantilly around leaving enough space around the edge to lay the top sheet on. Gently press with your thumbs around the edges.
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