This is a very basic recipe that will work for most fruit purees. With the cloudberry purree, the final result is a "curd-like" texture that is excellent for filling tarts, particularly over pastry cream!
Ingredients for Cloudberry Gelatin Layer
1.5tablespoongelatinor 1.5 packages Knox powder
Instructions for Fruit Gelatin Layer
Soften gelatin in 3 tablespoons water; set aside for 2 minutes
Place 1 cup puree in saucepan low simmer heat; add boiling water to gelatin, stirring to dissolve and add to puree in pan
Stir constantly until puree heats through and just starts to simmer up a bubble or two; remove from heat, add remaining puree and stir until well incorporated
Pour into mould or serving glass OR cool to room temperature and gently pour over chilled Pastry Cream in French Tart; refrigerate until set