Cloudberry Puree Gelatin
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!
Servings: 2 cups
Ingredients
Ingredients for Cloudberry Gelatin Layer
- 2 cups fruit puree
- 1.5 tablespoon gelatin or 1.5 packages Knox powder
- 3 tablespoons water
- 3 tablespoons boiling wate
Instructions
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