Clarification: whisk 1½ egg whites in a clean pan together with
Place on the stove and whisk continuously until it almost reaches the boil. Pull the pan to the side of the stove and allow it to simmer very gently for a further 15 minutes; there should hardly be a discernible movement of the liquid.
When the clarification has taken place by the end of this time, pass the jelly through a jelly bag into a clean basin. If the jelly is not absolutely clear the first time it should be passed through the bag again until it is perfectly clear. Allow to become three-quarters cold before adding the flavouring. The addition of the flavouring: whether the jelly is made with gelatine or from calves’ feet the result of the above preparations is nothing more than a jellied syrup; the addition of a flavouring will give it its particular character as a sweet jelly.
The complementary items for jellies are liqueurs, fine wines or fruit juices; the amount of water used in making the jelly must be reduced by the quantity of liquid flavouring that will be added at the last stage of its making.
So, all jellies which will include a liquid flavouring will be made of
A jelly being made to have an addition of a fine wine such as Champagne, Madeira, Sherry, Marsala etc. will be composed of
For fruit jellies the method differs according to the kind of fruit used.
When making red fruit jellies such as strawberry, raspberry, redcurrant, cherry or cranberry the fruit should be very ripe; pass it through a sieve adding from 1–
Filter the resultant juice and add it to double its quantity of a jelly made with twice the usual amount of gelatine—this is necessary to maintain the correct consistency of the jelly in spite of the addition of the juice.
When the fruits are over-juicy they should be passed through a sieve and the juice then allowed to ferment for a few hours. Only the clear juice produced by the fermentation should be filtered for use.
Jellies of watery fruits such as grapes, oranges, lemons, tangerines, are made in the same way. The filtering of their juices is done very easily and except for grape juice there is no need for them to be allowed to ferment.
If the fruit is not fully ripe it is possible to add their juice to the jelly before it is clarified; this method has the advantage of destroying the excess acidity. The proportions of the juice of these fruits is approximately the same as those of red fruits.
As regards stone fruit such as apricots, peaches, plums etc., these are frequently used as a garnish with or in fruit jellies but are not often used as the basic flavouring ingredient. When it is required to make a jelly of this kind of fruit, they should be dipped into boiling water so as to remove the skin. They are then cooked in a syrup and allowed to cool in it which should afterwards be used for making the jelly.
The resultant jelly after clarifying and cooling it until it is near setting point, should be flavoured with
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