1,478 easy and fully explained recipes, with +66K photos and 78 videos

Fruits which can ruin your jelly

There are many ways of making a fruit mousse, but one of the simplest is to prepare a fruit jelly (basically a fresh fruit coulis with gelatine) and then mix this jelly before it sets completely with whipped cream.

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!

73 K 4.0/5 (32 reviews)

Keywords for this post:Jelly Gelatin Mousse Fruit Kiwi

Last modified on: March 6^th 2013

For this post: Comment Follow Send to a friend

Fruits which can ruin your jelly

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.

fruit gelatin

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

Travel cakes

You may have come across the term "travel cakes" ("gateaux de voyage" in french) for certain pastries, so let's take a look at what they're all about.
January 27^th 20252,244

The aromatic power of sugar

In the kitchen, sugar doesn't just sweeten, it also has an exceptional ability to capture flavors. Combined with aromatic ingredients, such as citrus zest, it acts as a veritable sponge for aromas. By taking the time to let the sugar soak up the flavors, you can transform your desserts, making...
December 25^th 20242,5895

The little trap of thick cream

When you need to add cream to a recipe, you might be wondering: thick (heavy) cream or liquid cream? In most cases, there's no big difference: you can use either. But there is one exception, and that's when the cream needs to be cooked, for a sauce for example, and here the difference between...
December 13^th 20243,1405

Sauce and salad: When and how to mix them?

When dressing a salad, there's a kind of golden rule: add the dressing very shortly before serving, especially if your salad contains crunchy elements such as croutons or fresh vegetables, which will retain their crunchiness or crispiness. But, as is often the case in the kitchen, there are...
November 29^th 20243,2895

No need to boil gelatin

Gelatin is a magical ingredient for making light, creamy, structured desserts, yet it's often misused in the kitchen. A common mistake in some recipes is the idea that it needs to be boiled for it to work properly, but this is a mistake indeed: gelatin melts at a much lower temperature, around...
November 21^th 20243,2055

See all posts Random post RSS feeds

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? .
February 7^th 2017127 K 14.1

The return of the "Norman hole"

You maybe know the "trou normand", this old gastronomic custom typically French which consists in taking a (small) glass of calvados, generally between the last course and the dessert? It's something that seems a bit anachronistic nowadays, having a glass of an alcohol of more than 60° in the...
December 18^th 202110 K4.8

Sugar syrups

In cooking, and especially in pastry, we often use sugar syrups, a simple mixture of water and sugar in varying proportions. Here is a presentation of their differences. .
January 17^th 20238,2844.8

Candied fruits: don't get ripped off

Do you like candied fruit? You might like to nibble a handful or add it to a recipe, like a classic fruit cake or delicious Italian specialities like panettone or sicilian epiphany pie.
June 21^th 201761 K 24.2

How to break eggs properly?

It is a very common gesture in pastry, bakery and of course cooking: breaking eggs to incorporate them into a recipe. You have eggs (which professionals call "shell eggs" to differentiate them from liquid eggs in cartons or cans), and you must break them to incorporate the contents into your...
June 26^th 202111 K4.8