Gelée

je LAY

Appears in

Published 2010

(lit: jelly)

Gelatin, aspic; meat or fish stock that has been clarified and then set with gelatin. Used in various preparations “en gelée” or to give shine to foods as well as protect them from drying out.
Fruit juice plus gelatin used in pastry to add sheen to cakes and desserts.
Preserve made by boiling together fruit juice (from fruit rich in pectin such as quinces, red currants, apples, blueberries, blackberries, raspberries, or black currants) and sugar then set in jars like jams.