Skip to main content
Dessert

Gelatine-Jelly with a Medley of Fruits

A gelatin dessert layered with fruit, flavored with water, rum, or currant juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Rum and grape work together. They rank in the top 9% of all ingredient pairs, and cooks put them together in 197 recipes. Both carry isoamyl acetate, which smells banana, fruity. The science ↓

Gelatine-Jelly with a Medley of Fruits

Ingredients

Directions

Make the jelly

  1. Combine gelatine, sugar, water, and beaten egg whites in a saucepan.

  2. Stir over gentle heat until sugar and gelatine melt.

  3. Remove from heat at the first bubble.

  4. Strain through a flannel bag until clear.

  5. Flavor with half and half water and rum, or currant juice.

Layer and set

  1. Pour a thin layer into a mould.

  2. Let it set.

  3. Sprinkle with small fruits.

  4. Add another layer of the mixture.

  5. Let it set again.

  6. Repeat layering until the mould is full.

  7. Let it fully set.

Unmould

  1. Dip the mould in hot water for half a minute to detach the jelly.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Rum + grapetop 9% of all pairs
    Smell alikemoderate
    Cooked together197 recipes

    Shared aroma: isoamyl acetate (banana, fruity).

  2. Rum + curranttop 13% of all pairs
    Smell alikemoderate
    Cooked together155 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  3. Sugar + rumtop 14% of all pairs
    Smell alikelow
    Cooked together2,908 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Grape + curranttop 17% of all pairs
    Smell alikelow
    Cooked together346 recipes

    Shared aroma: isoamyl acetate (banana, pear).

  5. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Gelatine
Sets the liquid into a firm, sliceable jelly as it cools.
Sugar
Sweetens the jelly and adds body to the set.
Egg whites
Help clarify the liquid when strained, giving a clearer jelly.
Small fruits
Add fresh flavor and visible pieces between the jelly layers.

The step that matters

Strain through a flannel bag until clear. Egg whites cooked with the syrup coagulate and trap cloudy particles, so straining slowly through a fine cloth is what gives a clear jelly. Rushing this leaves the set jelly cloudy.

Swap the currant

How well each one fits the dish's main ingredients (sugar, egg, rum, grape):

  1. Vanillafits better
  2. Pineapplefits better
  3. Applefits better
  4. Currantthe original

Fit is the average pairing score against sugar, egg, rum, grape. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

More fruit gelatin recipes

Pudding 9Dessert 8 See all 19 →

You might also like

Red Currant JellyRed Currant Jelly65 recipesCurrant Ice CreamCurrant Ice Cream32 recipesGrape SherbetGrape Sherbet32 recipesGrapefruit MarmaladeGrapefruit Marmalade16 recipes