Essentials

FRUIT

JELLIED FRUIT COULIS

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Unit of measure

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Ingredients

  • 16 g Gelatin
  • 80 g Water for the gelatin
  • 1100 g Fruit purée (with 10% sugar)
  • 100 g Sugar
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For
g

Tips

Some purées can be reduced to give them more concentrated aromas. You can use all kinds of fruit purées for this recipe, including raspberry, Morello cherry, apricot, blackberry, black currant and peach.

Recipe

Rehydrate the gelatin. Heat one-third of the purée and the gelatin at 50°C (120°F).

Add the sugar, then the rest of the purée.

Immediately pour the mixture into a frame or ring and leave it to set in the refrigerator. Freeze.

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