Jelly from Fruit Juice
Prep 30 min Total 2 hr 30 min
Jelly on cake © kvalifood.com
Recipe with video - A delicious jelly made from fresh fruit juice is a cheap trick. It can be a dessert in itself. You can put fruit pieces in it. You can brush it over a tart. It can keep fresh fruit fresh on top of cakes, and you can put a thick layer on top of a cake and make it shiny and attractive. Jelly was also one of the first things made in molecular gastronomy. In the old days, only the nobility got it.
Ingredients
- 3 leaves of gelatin
- 300 g fruit, frozen works well, e.g. raspberries
- 3-6 tbsp sugar
- 3 dl water
- juice of ½ lemon
Directions
Soak the gelatin in cold water.
Simmer the fruit in the water for 15-20 minutes.
Put the soaked gelatin, sugar and lemon juice into a bowl.
Strain the fruit mixture so the juice ends up in the bowl with the sugar etc.
For a completely clear jelly, strain the juice through cheesecloth or a damp tea towel.
Stir until all the sugar and gelatin is dissolved.
Let it cool to room temperature (about 2 hours) before using it on a cake, then refrigerate. The longer it sits in the refrigerator, the firmer it becomes.
If you want to pour it into molds, you can put it directly in the refrigerator.
Notes
The principle of a fruit jelly is 100 g fruit to 1 gelatin leaf gives 1 dl juice.
Sugar you have to adjust to taste. It varies even with the same kind of fruit. About 1 tbsp sugar per dl juice is a useful rule of thumb for most fruit. Sometimes you need as much as 2 tbsp sugar per dl juice. Store-bought juice works fine too.
Most fruit jellies benefit from a little lemon juice to give them some bite. For example, 1 tsp per dl juice.
You cannot make jelly from fresh kiwi or pineapple juice. They contain enzymes that destroy the gelling ability. They must be cooked first.
See Also
Fruit Juice Jelly - gelatin
Marzipan Rings - Kransekagetoppe - Petit Four
Æbleskiver - American Pancakes - Pancake Layer Cake
Crème brûlée
Kransekage (Ring Cake)
