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Dessert

Canned Fruit Jellied Mould

A gelatinous dessert made from canned fruit pulp, gelatin, and optional egg whites or whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Gelatin and egg are a kitchen classic. They rank in the top 28% of all ingredient pairs, and cooks put them together in 1,449 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Canned Fruit Jellied Mould

Ingredients

Directions

Prepare

  1. If the canned fruit is hard, cook it until tender, then rub it through a sieve to measure.

  2. Soak the gelatin in cold water.

Make the mould

  1. Heat the fruit pulp and the softened gelatin, stirring over the fire until dissolved.

  2. Remove from heat and fold in the stiffly beaten egg whites or whipped cream.

  3. Pour the mixture into a wet mold and leave until set.

  4. For a decorative effect, layer with red jelly at the bottom of the mold.

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. Gelatin + eggtop 28% of all pairs
    Smell alikelow
    Cooked together1,449 recipes

    Shared aroma: acetic acid (sour, vinegar).

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

What each ingredient does

Gelatin
Sets the liquid fruit pulp into a firm, sliceable jelly as it cools.
Egg whites
Whipped into foam, they lighten the set jelly and give it an airy, soft texture.
Canned fruit pulp
Provides the main flavour, sweetness and liquid body of the mould.

The step that matters

Folding in the egg whites or whipped cream. Fold gently after removing from heat so the foam stays trapped. If the gelatin mixture is too hot, it deflates the foam; if it is too cold and set, lumps form and the airiness is lost.

“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.

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