Gelée

Gelée is French for jelly. This is a simple fruit jelly that can be used as an addition to a cake or a garnish to a desert.

This is what the frozen, set gelée
looks like

Formula: yields one 7" circle
6 5/8 oz. Purée
2 oz. Sugar
1/4 oz. Gelatin

MOP: Bloom gelatin in cold water. Over a saucepan heat purée and sugar until hot, stir in gelatin (without water). Stir until the sugar and gelatin are fully dissolved. Pour mixture into mold. Freeze to set.

For the Raspberry Passion-Fruit Mousse Cake in this portfolio we poured the gelée into a 7" genoise pan that is lined with plastic wrap.