Intense Fruit Gelées Recipes

SIMPLE FRUIT JELLIES CANDY

Steps:

• Gather the ingredients.
• Prepare a 6-inch pan by wetting it lightly with water.
• Pour the water into a bowl and add the gelatin; let sit for about 5 minutes to soften.
• Place the juice, sugar, and corn syrup in a medium saucepan over medium heat. Stir until the sugar dissolves.
• Stir in the gelatin and continue stirring until the gelatin dissolves.
• At this point, add food coloring if desired.
• Pour the mixture into the prepared pan and leave until completely set. This will take about 4 hours in the refrigerator or overnight at room temperature.
• When set, turn out of the pan and cut with a sharp knife or cookie cutter into desired shapes.
• Jellies can be rolled in superfine sugar, if desired, or served plain.
• Enjoy.

PASSION-FRUIT GELEES

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 JELLIES RECIPE

Steps:

• Sprinkle contents of 1 env. unflavored gelatine over 1/4 cup water in small bowl; let stand 1 min.
• Combine 1/4 cup granulated sugar and 2 Tbsp. cornstarch in medium saucepan. Gradually whisk in 1 cup orange juice, then dissolved unflavored gelatine until well blended. Bring to boil on medium heat; cook 5 min., stirring constantly. Remove from heat. Add dry strawberry gelatin mixes; stir 2 min. until completely dissolved. Pour into 9x5-inch loaf pan sprayed with cooking spray.
• Repeat with orange gelatin mixes, and remaining unflavored gelatine, water, granulated sugar, cornstarch and orange juice, pouring orange gelatin mixture into separate prepared loaf pan. Refrigerate gelatin mixture in both pans 4 hours or until firm.
• Unmold strawberry gelatin mixture onto cutting board; cut into 21 (1-inch) cubes. Repeat with orange gelatin mixture.
• Add decorating sugar to pie plate. Add gelatin cubes, a few at a time, to pie plate; turn to evenly coat all sides of each cube with sugar. Transfer each batch of gelatin cubes to plate before adding next batch of gelatin cubes.

PASSION-FRUIT GELéE WITH BASIL CREAM

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.