FRUIT JELLIES
These colorful fruit jellies are simple to make and fun to eat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 20m
Yield Makes about 60 pieces
Number Of Ingredients 4
Steps:
- Place 2/3 cup juice in a small bowl or measuring cup and sprinkle with gelatin. Let sit 5 minutes. Meanwhile, in a medium saucepan, combine remaining 2/3 cup juice and 1 1/2 cups of the sugar. Bring to a boil over medium-high and cook, stirring, until sugar dissolves, 5 minutes. Add preserves and whisk to combine. Return to a boil and cook until thick and syrupy, 2 minutes. Add gelatin mixture and whisk until gelatin dissolves. Pour through a fine-mesh sieve into an 8-inch square baking dish. Refrigerate until set, 3 hours (or up to 2 weeks).
- Place remaining 1 cup sugar in a pie plate or shallow bowl. Cut fruit jelly into 1-inch squares. Toss in sugar to coat just before serving.
Nutrition Facts : Calories 158 g, Protein 1 g
PASSION FRUIT GELEE RECIPE - (3.9/5)
Provided by á-114543
Number Of Ingredients 3
Steps:
- Sprinkle gelatin over water in a small saucepan let stand to softened. Cook over low heat until gelatin is dissolved 1-2 minutes. Remove from heat and whisk in 1 tbsp puree at a time until gelatin mixture is cool, then whisk in remaining puree. Transfer to a clean bowl and over an ice bath, stirring occasionally until consistency of raw egg whites 15-25 minutes. Pour into desired shape such as cake pan and freeze for 20 minutes or until set.
FRUIT GELE
Chocolates - Week 8 June 29th These recipes are copied straight from my notes in my individual production pastry class. I'm putting them here on just a pinch for my own posterity. You can use any combo of fruit purees. I appened to do Blood Orange and Passion Fruit, but you can make any combination you like. It's best to use...
Provided by Jordan Michelle Falco
Categories Candies
Number Of Ingredients 7
Steps:
- 1. Bring the first 3 ingredients to a boil at 79C. Mix togeather the fruit pectin and the secon sugar in a seperate bowl.
- 2. Add the sugar/pectin mixture to the fruit mixture and bring to a boil. Add glucose. Cook to 107C. Remove from heat, add lemon juice, and using a piping bag or other depositor, portion into the desired mould.
- 3. Allow to set before removing from moulds, the coat in granulated sugar.
PATE WITH POMEGRANATE GELEE
Champagne and pate are holiday favorites, but the flavor of an in-season fruit stars here: A tart pomegranate gelatin glosses the surface of pate, which is made with chicken livers and served with baguette slices.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 12
Steps:
- Line a 6-inch square pan or a 9-by-5-inch loaf pan with plastic wrap; set aside. Melt 1/4 cup butter in a large skillet over medium-high heat. Add livers, mushrooms, shallots, garlic, and cayenne pepper. Cook, stirring occasionally, until livers are cooked through, about 5 minutes. Stir in 1 teaspoon salt, the wine, and thyme. Reduce heat to low. Cover; cook until liquid has reduced and mushrooms are very soft, about 10 minutes. Let cool.
- Transfer mixture to a food processor. Add remaining 3/4 cup butter and 11/2 teaspoons salt; process until smooth, about 3 minutes. Transfer to prepared pan, and refrigerate until cool, about 30 minutes.
- Sprinkle gelatin over 3 tablespoons pomegranate juice in a bowl; let stand until softened, about 5 minutes. Meanwhile, prepare an ice-water bath. Heat remaining juice until warm; add to gelatin mixture. Stir until dissolved. Set bowl in ice-water bath; let cool to room temperature, stirring. Slowly pour over pate; refrigerate until firm, 3 hours or overnight. Lift up on plastic wrap to unmold. Serve with toast or crackers.
APRICOT GELEE
Steps:
- Heat the puree over medium-high heat in a saucepan fitted with a candy thermometer. Mix the pectin with half the sugar to "dilute" it. When the puree reaches 100 degrees F, add the pectin/sugar. Bring to a boil, stirring constantly. Add the remaining sugar and the corn syrup and cook until the mixture reaches 225 degrees F, stirring slowly and constantly with a rubber spatula, making sure to scrape the bottom and sides.
- Dissolve the ascorbic acid in 1 teaspoon of water. Remove the pan from the heat and stir in the ascorbic acid. Pour into a baking dish lined with a silpat or parchment paper, and let set for at least overnight, until gelled and firm. Cut neatly into rectangles 1-inch by 1 1/2 inches. Spread a few tablespoons of sugar in a dish and roll each square in sugar, to coat. Wrap individually in cellophane or store in an airtight container. At room temperature, they keep up to 4 weeks.
- Notes about the recipe: When golden-brown cookies and dark-brown chocolates threaten to overwhelm my petit-four trays, I can always depend on the bright garnet sparkle of these candies, lively in color and flavor. In France, where I learned to make them, gelees come in a tremendous range of colors and flavors, from grass-green kiwi to deep purple blackberry.
- And if you're a fan of Chuckles candies, these will blow your mind. Pectin is a natural fruit gelatin that you can buy in powder form, especially during canning season (June-October). Ascorbic acid, a natural antioxidant available at health-food stores, keeps the color bright.
STRAWBERRY GELéE
This brightly flavored jelly would make a delicious layer in a birthday cake. Pour it into the cake pan you're using for the cake and let it set.
Yield makes one 9x12-inch pan
Number Of Ingredients 6
Steps:
- Run a 9 x 12-inch rimmed baking sheet under cold water and shake off the excess. Line the damp pan neatly with plastic wrap. (The water will help the plastic stick to the pan.)
- Cut enough of the strawberries into tiny dice to measure 1/4 cup.
- Put the remaining strawberries in a food processor and process to a very smooth puree. Strain and measure out 2 cups.
- Pour about 1/2 cup of the puree into a small bowl and sprinkle the gelatin over the surface. Let sit for at least 1 minute.
- Pour the water into a saucepan and whisk in the agar. Add 1/2 cup of the strawberry puree and bring to a boil over medium-high heat. Add the puree with the gelatin and whisk for at least 1 minute to dissolve the gelatin. Remove the pan from the heat and add the remaining 1 cup puree, the sugar, the Triple Sec, and the diced strawberries. Taste for sugar and stir in more if needed.
- Skim any froth. Pour into the baking sheet and refrigerate for at least 2 hours to set. To serve, turn out onto a cutting board and cut into small squares. Or use a whisk to break the gelée up into irregular shapes.
HOMEMADE FRUIT GELS, BASIC RECIPE
Steps:
- Heat 1 cup fruit juice in small saucepan until it just simmers, do not cook for any length of time. Turn off heat and stir in sugar, if using. Place remaining 1 cup cold juice in a medium bowl and sprinkle gelatin over, stir, let sit for 2 minutes and stir again. Add warm juice to cold juice, stir, and pour mixture into 8 by 8-inch pan. Refrigerate until firm, 4 hours, and cut into cubes.
PASSION-FRUIT GELEES
Provided by Gina Marie Miraglia Eriquez
Categories Candy Dessert Christmas Kid-Friendly New Year's Eve Winter Passion Fruit Boil Gourmet Fat Free Kidney Friendly Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes about 4 dozen candies
Number Of Ingredients 6
Steps:
- Lightly oil baking pan.
- Sprinkle gelatin over water in a 2-quart heavy saucepan and let stand 4 minutes to soften. Heat gelatin over medium-low heat, stirring, until dissolved. Stir in 2 cups sugar until dissolved, then stir in lemon juice.
- Bring to a boil over medium-high heat, washing any sugar crystals down side of pan with a pastry brush dipped in cold water. Reduce heat to medium-low and boil, uncovered, without stirring, 13 minutes (watch carefully so that mixture does not boil over). Remove from heat and let stand 5 minutes for bubbles to dissipate. (Skim any foam that remains after 5 minutes.) Stir in passion-fruit purée (do not scrape bottom of pan; leave any dark bits that stick). Pour into baking pan and let stand at room temperature until set, at least 12 hours.
- Run a sharp knife around edge of gelatin and invert onto a cutting board. Cut into 1/2-inch-wide strips, then cut strips into 1-inch pieces. Just before serving, gently toss gelées in a bowl of sugar to coat, brushing off excess.
FRUIT GELEES
This recipe is by Deb Wise and was published in the December 2012 issue of Cooking Light magazine. She suggests that you use fruit concentrate or a fruit purée. From perfect purée .com. I plan to experiment with different flavors. ( Note: make sure you use a liquid fruit pectin like Certo).
Provided by Miss Fannie
Categories Dessert
Time 10h23m
Yield 32 serving(s)
Number Of Ingredients 7
Steps:
- Line a 9x 5 loaf pan with plastic wrap and coat with cooking spray.
- Bring 1 1/4 cups sugar, concentrate/purée, applesauce, and corn syrup to a boil in a sauce pan. Cook until thermometer says 224 degrees. (About 10 minutes) Add pectin and bring to a boil for one minute. Remove from heat and stir in lemon. cover and let stand at room temperature overnight.
- Sprinkle top evenly with one tablespoon sugar. Invert gelee onto cutting board. Remove plastic. Cut into 32 pieces. Roll gelees in remaining sugar.
Nutrition Facts : Calories 52.6, Sodium 5.5, Carbohydrate 13.9, Fiber 0.2, Sugar 10.2
LEMON VERBENA AND SUMMER FRUIT GELéE
Provided by Andrea Albin
Categories Wine Berry Dessert Nectarine Summer Chill Healthy Boil Lemon Juice Gourmet Fat Free Kidney Friendly Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 (dessert) servings
Number Of Ingredients 8
Steps:
- Rub verbena sprigs in your hands to bruise leaves and stems, then combine sprigs with wine and 3/4 cup sugar in a heavy medium saucepan. Bring to a boil, stirring until sugar has dissolved, then simmer 1 minute. Remove from heat and let steep, covered, 1 hour.
- While verbena mixture steeps, finely grind verbena leaves with remaining 1/4 cup sugar in a food processor or an electric coffee/spice grinder. Gently toss fruit with verbena sugar and 2 tablespoons lemon juice in a bowl. Let stand while verbena syrup finishes steeping.
- Sprinkle gelatin over water and let soften 1 minute. Meanwhile, reheat verbena syrup until hot, then stir in gelatin mixture until dissolved. Strain through a fine-mesh sieve into a bowl. Stir in macerated fruit with juices and remaining 2 tablespoons lemon juice. Chill in an ice bath, stirring occasionally, until cool and thickened (the texture of raw egg whites) but not set, 8 to 10 minutes.
- Very lightly oil baking pan with vegetable oil (not necessary if pan is nonstick or if using individual glasses).
- Pour gelée into baking pan and chill in refrigerator until set, at least 3 hours.
- To unmold, dip pan in a larger pan of hot water 5 to 10 seconds to loosen. Invert onto a serving plate (do not unmold if using individual glasses). Let stand at room temperature 15 minutes before serving.
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