Chefs at Lenôtre

Red Currant Jelly*

Gêlée de Groseilles

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Preparation info
  • Makes

    2 lb

    • Difficulty

      Easy

    • Ready in

      30 min

Appears in
French Pastries and Desserts by Lenôtre: More than 200 Classic Recipes
French Pastries and Desserts by Lenôtre

By Chefs at Lenôtre

Published 2021

  • About

Ingredients

  • ½ cup (125 ml) water
  • Sugar equal in weight to that of the red currant juice (see Chef’s Notes)

Method

  1. Heat the water and sugar in a saucepan until the sugar dissolves. Increase the heat and bring to a boil. Boil until the temperature of the syrup reaches 265°F (130°C)—this is known as the soft-crack stage (see Chef’s Notes).
  2. Pour the red currant juice into the syrup. Heat to 203°F (95°C) and