Le Cordon Bleu

Setting Fruit

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Le Cordon Bleu Dessert Techniques
Le Cordon Bleu Dessert Techniques

By Le Cordon Bleu

Published 1999

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Fruit can be set in moulds to beautiful effect. Set layers of different types of fruit, whole and sliced, or a single large piece. A thin layer of fruit can form the base on which to set a mousse, cream or charlotte.

Setting fruit in layers Pour a thin layer of jellied liquid, here a combination of light syrup and white wine, into the base of the mould and chill until set. Arrange the fruit on top of this, spoon over another layer of liquid and set again. Add further layers of fruit (each one set separately). A mousse or cream can also be set in the mould.