The blog of cooking-ez.com
Fruits which can ruin your jelly
68K 32 4.0
Last modified on: March 6th 2013
Fruits which can ruin your jelly
The result is perfect for filling a charlotte, for example.
But do beware; there are some fruits for which this will not work: kiwis, pineapple, mango and figs, in particular. You can add any amount of gelatine you like and the jelly will never set!
And it can't set because these fruits contain enzymes called proteases, such as bromelain or papain, which prevent the gelatin from setting. So you cannot just make a straightforward kiwi or pineapple jelly.
Fortunately, science comes to the rescue and explains that it is possible to neutralise the effects of these bothersome proteases. We call this denaturing. All that is necessary is to heat the fruit to 60°C.
So, to make a pineapple jelly, for example, you simply need to heat the coulis over low heat to 60°C, add the gelatine, then leave to cool.
Even so, you should note that for a kiwi jelly, you should take care not to overheat the coulis if you wish to preserve the lovely green colour of the fruit. If it is overheated, the colour will turn dull, then brown. A thermometer is essential to ensure that the right temperature is reached but not exceeded.
As a last resort, you can use another jelling agent, such as carragheen.
Lasts posts
Wipe meats and fish before cooking
When you want to cook meat or fish, there's a very simple yet very important step to take before you even start: It's to dry, or wipe, each side of the meat or fish, sometimes called "dabbing" or "sponging". But why? And how? Let me explain.1,1425 April 14th 2024
Toss the salad
When you've finished preparing a salad, green or otherwise, it's usually time to add the dressing and toss. It's often said to "toss the salad", which means to season and mix. Is it easy? Not so easy...2,6205 March 8th 2024
Half milk, half cream
In a multitude of recipes, savoury or sweet, milk is used as the main ingredient, or at least as the main liquid ingredient. Milk is used instead of water, for example, because milk contains a proportion of fat, which adds roundness and softness to the recipe. This mellowness is very pleasant on...2,507 February 27th 2024
Cutting soft cheeses
As you may have already noticed, when you have to use a "soft" cheese in a recipe - their exact name is "soft cheese" - such as Camembert, Munster or Mont d'or, it's not easy to make anything other than thick slices.2,6475 February 20th 2024
It's spinning too fast!
When you need to grate or slice vegetables, you generally use an electric machine that does all the work: a food processor, a mixer with a "slicer" extension or similar. Are these machines really suitable? Generally speaking, yes of course, but there's one criterion that often poses a problem,...5,5735 November 12th 2023
Other pages you may also like
What is the difference between bakery and patisserie?
This is a question that you may well have asked yourself and which I will attempt to answer. In France the two trades of "boulangerie" (bakery) and "pâtisserie" (patisserie and confectionery) have always been quite distinct, but where exactly do the boundaries lie? .119K 14.1 February 7th 2017
The right weight of pastry for a pie
Let's try to solve a thorny problem: How much dough will I need when I make my next pie? You're planning to make a pie, you're going to use your favourite mould or circle, but how much pastry will you need to fill it completely with a well spread pastry, without being too thin, or on the contrary...58K4.3 March 20th 2020
Butter doesn't make you fat, unless you eat too much of it.
Whenever I'm discussing cooking and recipes, there is one idea which comes up frequently, like this: "Oh no! But that's got butter in it" (I should add, for the sake of accuracy, that this is something I hear more frequently from women, who are almost all concerned with keeping their figure). ...38K4.5 March 26th 2012
Making the most of seeds: Dry roasting
In cooking, and particularly in baking, there are a lot of seeds we can use, such as linseed, sesame, poppy, etc. Usually, recipes simply say to add them just as they are to the mixture or dough. To make a seeded loaf, for example, prepare a plain bread dough as usual, then, towards the end of...55K4.0 January 30th 2015
The baker always gild twice
I've already told you about gilding, the beaten whole egg that is spread with a brush on anything that needs to brown in the oven: puff pastry, pastries, etc. and that professionals use a lot, I'm going to come back to this to clarify a bit how to do it, and give you a professional tip.26K4.2 June 9th 2019
Follow this page
If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.