Rhubarb Fruit Glass

Directions

1. Using a hand blender combine the purée and agar in a medium pot.
2. Add the sugar and glucose. Stirring constantly, bring the mixture to a boil. Pour the mixture into a shallow container, and refrigerate until fully set and chilled.
3. Blend the set mixture in a chilled high speed blender until a smooth purée is obtained. Add the maltosec, and continue to blend until dissolved. Spread the gel in a thin sheet on a lightly greased Arte Piatto Clear Transfer Sheet, Half Sheet (616380); dehydrate for 24 hours.