Passion fruit jellies

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Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
July 4^th 2018328 K4 2 hours 30 min.

How to use gelatin

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Gelatin is a gelling agent use in some desserts where a rather firm texture is required when cold. It can also be used to stabilize a dessert (mousses especially) that you need to keep longer than usual.
July 9^th 2018404 K4.8 7 min.

Windfall apple jelly

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This jelly is an excellent way to make use of all those unripe apples that have dropped off the tree. They (or rather, their juice) makes a delicious jelly with a very delicate flavour. As these apples are green and generally tart, we need to use a little more gelling agent than for a normal jelly...
August 19^th 2021161 K5 60 min.

Apple paste

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Apple paste, like most other fruit pastes, is a simple mixture of apple juice, sugar and a gelling agent - pectin here.
November 6^th 201975 K5 10 days 50 min.

Fruit paste : Blackcurrant

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If you like the taste of blackcurrant, this recipe is for you, the very pronounced taste of blackcurrant and its small acidity, in a delicious treat.
November 6^th 202222 K 2 hours 40 min.

Jelly-style plum jam

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Lots of people make plum jam, but you can also elevate this to a rather elegant jelly, simply by removing the skins. It's not a true jelly (this is normally made with juice), but leans towards that style: light and, above all, delicious.
October 13^th 201995 K 13 hours 15 min.

Blackberry and almond fondant tart

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Balckberries and almonds go so well together: the slight tartness of the berries is the perfect foil for the sweeter almonds. This combination makes for a delicious tart. The sweetcrust pastry case is filled with a blackberry jelly and an almond panna cotta, presented in a bold and unusual way as a...
December 30^th 201938 K 3 hours 50 min.

Clementine sorbet

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To capture the delicate flavour of clementines, we need to use not only the juice, but also a little zest to add a delicious hint of bitternes. Here's a simple method using sugar cubes.
December 24^th 2018133 K4.3 2 hours 50 min.

Blackcurrant jelly

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Blackcurrants are full of flavour and make an excellent jelly. In the depths of winter, you'll be glad you made some now.
September 8^th 202127 K4 60 min.

Quince paste

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This traditional French "pâte de fruit" (fruit paste or leather) has a distinctive, firm consistency and is full of flavour, with the characteristic tang of quince. The preparation is rather long, but the result is well worth all the effort.
December 3^rd 201744 K1 2 hours 3 min.

Quince jelly

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This quince jelly, with a very pronounced taste, will delight lovers of this fruit.
October 23^th 202218 K 1 hour 45 min.

Apricot jam with vanilla

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A really flavoursome apricot jam, minimally sweetened, with a hint of vanilla and the discreet crunch of the almond-like kernels.
July 12^th 202328 K 4 hours 55 min.

Apricot jelly

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An apricot jelly is made using only the pulp of the fruit, removing the skin and any fibrous parts, which requires some cooking. The result is a much smoother, more pleasant preparation, a little less tart than a classic jam.
July 16^th 202317 K 2 hours 55 min.

The gelling agent in a cream

If you start making a Bavarian cream for example, or any other that contains a gelling agent such as gelatin or agar-agar, you will sooner or later be confronted with the problem: How to properly incorporate this gelling agent into my cream? (and we will focus on gelatin).
June 18^th 202210 K4.9

The time of the jams

We are well into summer as I write this, and this is the time when most of the fruit is giving or about to give in full. And for many of us, it will also be the time for jams and jellies, one of the best ways to preserve fruit for the next winter.
July 12^th 202124 K4.5