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 GELéE WITH BASIL CREAM
Provided by Ruth Cousineau
Categories Milk/Cream Food Processor Dairy Herb Dessert Freeze/Chill Vegetarian Basil Summer Shower Passion Fruit Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Make gelée:
- Sprinkle gelatin over water in a small saucepan and let stand 1 minute to soften. Cook over low heat, stirring, until gelatin is dissolved, 1 to 2 minutes. Remove from heat and whisk in 1 tablespoon passion-fruit nectar at a time until gelatin mixture is cool, then whisk in remaining nectar.
- Transfer to a metal bowl and set bowl into a larger bowl half-filled with ice and cold water. Let stand, stirring occasionally, until gelée is consistency of raw egg white, 15 to 25 minutes.
- Put egg carton in a shallow baking pan and arrange glasses in carton, then tilt glasses to a 45-degree angle. Divide gelée among glasses. Carefully transfer pan with glasses to refrigerator and chill until gelée is set, at least 1 hour.
- Make cream when gelée has set:
- Pulse basil, sugar, and a pinch of salt in a food processor until finely chopped, then transfer to a bowl and add cream, stirring just until sugar is dissolved.
- Sprinkle gelatin over water in a small saucepan and let stand 1 minute to soften. Cook over low heat, stirring, until gelatin is dissolved, 1 to 2 minutes. Remove from heat and whisk in 1 tablespoon basil cream at a time until gelatin mixture is cool, then whisk in remaining cream. Pour through a fine-mesh sieve into a metal bowl, pressing hard on solids and then discarding them.
- Set bowl in a larger bowl half-filled with ice and cold water and let stand, stirring occasionally, until cream is consistency of raw egg white, 15 to 25 minutes.
- Holding 1 glass of gelée at a 45-degree angle, slowly fill glass with basil cream, gradually righting glass as filled. Fill remaining glasses in same manner. Chill, covered, until set, at least 1 hour.
FRUIT GALETTE
This basic galette recipe can be tailored to fit whatever fruit you have on hand. The key is to scale the amount of sugar and cornstarch. Generally speaking, tart stone fruits (apricots, peaches, nectarines, plums, sour cherries) need a greater amount of both sugar and cornstarch while figs, grapes, berries and Bing cherries tend to need less. If you're unsure, add the sugar gradually, tasting as you go. Spreading a thin layer of jam over the rolled out dough before adding the filling bumps up the fruit flavor. You can match the jam flavors to your fruit or mix it up for a contrast. And if you don't want to add lemon zest to the fruit, consider the seeds from a vanilla bean, ground spices, or some minced candied ginger instead. You can make the dough up to three days ahead, but this galette is at its best served the same day it was baked.
Provided by Melissa Clark
Time 4h
Yield 8 servings
Number Of Ingredients 13
Steps:
- In a food processor fitted with a steel blade, or in a large bowl, pulse or mix together flour, sugar and salt. In a measuring cup, lightly beat the egg, then add just enough cream to get to 1/3 cup. Lightly whisk the egg and cream together.
- Add butter to flour mixture and pulse or use a pastry cutter or your fingers to break up the butter. If using a food processor, do not over-process; you need chickpea-size chunks of butter. Drizzle the egg mixture (up to 1/4 cup) over the dough and pulse or stir until it just starts to come together but is still mostly large crumbs. Mix in lemon juice and zest if using.
- Put dough on lightly floured counter and pat it together to make one uniform piece. Flatten into a disk, wrap in plastic and chill for 2 hours, or up to 3 days.
- Heat the oven to 400 degrees. Roll the dough out to a 12-inch round (it can be ragged). Transfer to a rimmed baking sheet lined with parchment paper and chill while preparing the filling.
- Toss together fruit, all but a tablespoon of sugar, the salt, the lemon juice and zest, and the cornstarch. Use more cornstarch for juicy stone fruit and less for blueberries, raspberries and figs. Pile fruit on the dough circle, leaving a 1 1/2-inch border. Gently fold the pastry over the fruit, pleating to hold it in (sloppy is fine). Brush pastry generously with leftover egg and cream mixture. Sprinkle remaining sugar on the crust.
- Bake for 35 to 45 minutes, until the filling bubbles up vigorously and the crust is golden. Cool for at least 20 minutes on wire rack. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 321, UnsaturatedFat 4 grams, Carbohydrate 47 grams, Fat 14 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 195 milligrams, Sugar 27 grams, TransFat 0 grams
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.
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.
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.
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.
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 pre-frozen purees. While it's not the exact recipe for the fruit slice sin the photo, that is the TYPE of candy this recipe makes. This recipe is HUGE, so feel free to cut it down as you see fit.
Provided by Jordan Michelle Falco @Valencia_Baking
Categories Candies
Number Of Ingredients 7
Steps:
- Bring the first 3 ingredients to a boil at 79C. Mix togeather the fruit pectin and the secon sugar in a seperate bowl.
- 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.
- Allow to set before removing from moulds, the coat in granulated sugar.
INTENSE FRUIT GELéES
From Cooking Light. Dec 2012. Uses applesauce and fruit puree. I made one batch with elderberry syrup and a 2nd batch with mango butter. Soaks up the sugar coating as it sits, so you might have to re-roll before serving.
Provided by dicentra
Categories Candy
Time 20m
Yield 32 serving(s)
Number Of Ingredients 7
Steps:
- Line a 9 x 5-inch loaf pan with plastic wrap; coat plastic with cooking spray.
- Place 1 1/4 cups sugar, fruit concentrate or puree, applesauce, and corn syrup in a saucepan; bring to a boil.
- Cook until a thermometer registers 224° (about 10 minutes).
- Add pectin; bring to a boil. Cook 1 minute, stirring frequently. Remove from heat. Stir in lemon juice.
- Pour mixture into prepared pan; cool. Cover; let stand at room temperature overnight.
- Sprinkle top evenly with 1 tablespoon sugar. Invert gelée onto a cutting board. Discard plastic.
- Cut into 32 pieces. Place remaining 3 tablespoons sugar in a shallow dish; gently roll gelées in sugar.
Nutrition Facts : Calories 45, Sodium 1.8, Carbohydrate 11.7, Fiber 0.1, Sugar 10.2
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
CHERRY GELEE
Rivulets of vanilla cream balance the tartness of sour cherries in this stunning dessert. The cream is dotted on top before the gelee has completely set and is then artfully disarranged.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 4h10m
Number Of Ingredients 7
Steps:
- Bring cherries, 1 cup sugar, the water, and salt to a boil in a large saucepan. Reduce heat; simmer until liquid is reduced by about half, 12 to 15 minutes. Pour through a fine sieve into a bowl, pressing very firmly on solids to release as much juice as possible (you should have 4 cups). Refrigerate until cooled completely, about 1 hour.
- Place 1 1/2 cups cherry liquid in a medium saucepan. Sprinkle 4 1/2 teaspoons gelatin over liquid, and let soften, about 8 minutes. Heat mixture over medium heat until gelatin dissolves completely and mixture is about to simmer, about 4 minutes (do not let boil). Turn off heat, and gradually stir in remaining 2 1/2 cups cherry liquid; pour cherry-gelatin mixture back into bowl. Place bowl in a larger bowl of ice water, and refrigerate until softly set, about 1 1/2 hours, stirring once halfway through with a rubber spatula.
- Meanwhile, place 2 tablespoons cream, the remaining sugar, and the vanilla in a small saucepan. Sprinkle with remaining gelatin, and let soften, about 8 minutes. Heat mixture over medium heat until gelatin dissolves and mixture is about to simmer, about 2 minutes (do not let boil). Whisk in remaining cream until smooth. Transfer to a small bowl, and place bowl in a larger bowl of ice water. Refrigerate until thickened, about 15 minutes. (Both mixtures should be approximately the same consistency.)
- Whisk cream mixture, and strain through a fine sieve. Spoon cream mixture into a small disposable pastry bag, and snip off tip. Whisk gelee until thick but pourable. Divide gelee among 6 bowls, and shake to settle. Working with 1 gelee at a time, pipe 6 to 8 cream dots of varying sizes onto top, then draw a wooden skewer through them to create a swirled pattern. Refrigerate gelees until just set, at least 1 hour and up to 6 hours.
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