Jeni Wright, Eric Treuille, Le Cordon Bleu

Making a Fruit Jelly

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top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
Fresh fruits suspended in jelly look most appealing, especially if they are layered decoratively with jelly in between. The technique is simple, but time needs to be taken waiting for each layer to set before adding the next. A quick option is to present fruits at random within the jelly - simply fill the mould with fruits and pour in liquid jelly to cover.
  1. Prepare 15 g gelatine powder in water. Add dissolved gelatine to a warm sugar syrup made with 150 g sugar and 150 ml water.

  2. Mix 500 ml unsweetened fresh fruit juice with the warm sugar syrup, then stir in 3 tbsp liqueur or spirit of your choice. Let cool.

  3. Place 500 g fruits in a single layer in a 1.5-litre mould. Ladle over liquid jelly to cover. Chill 15 minutes or until set; repeat all the way to the top of the mould.