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Cloudberry Gelatin Puree

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!

Course Dessert, Preserve
Cuisine Canadian
Prep Time 2 minutes
Servings 2 cups
Author Valerie Lugonja


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 for Fruit Gelatin Layer

  1. Soften gelatin in 3 tablespoons water; set aside for 2 minutes
  2. Place 1 cup puree in saucepan low simmer heat; add boiling water to gelatin, stirring to dissolve and add to puree in pan
  3. 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
  4. Pour into mould or serving glass OR cool to room temperature and gently pour over chilled Pastry Cream in French Tart; refrigerate until set