Ruby Fruit Jelly Centers

Preparation info
  • 1½ cups , or enough for approximately

    30

    dessert centers
    • Difficulty

      Easy

Appears in
The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

  • About

This recipe will produce more centers than are needed for the main recipe, but making a smaller batch is not practical.

Ingredients

  • 2 tablespoons (30 ml) cold water
  • 2 tablespoons (30

Method

  1. Have ready small half-sphere molds, approximately 1 tablespoon (15 ml) in capacity. If you have no choice, you may use molds that are taller, provided the diameter is no greater