Why it works: White currant and sugar work together. They rank in the top 29% of all ingredient pairs, and cooks put them together in 59 recipes. The science ↓
Jelly Moulded with Fresh Fruit, or Macedoine De Fruits
Ingredients
Directions
Prepare the fruit and jelly
Prepare 1½ pints of clear jelly, sweetening it as needed for the raw fruit.
Select ripe, nice-looking fruit and remove stalks, except for currants.
Build the mould
Pour a little jelly into the bottom of a mould and let it harden.
Arrange the fruit around the sides of the mould, remembering it will be inverted.
Pour more jelly over the fruit to make it adhere, then add another layer of fruit and jelly until the mould is full.
Chill and unmould
If possible, chill the mould in ice until ready to serve.
To unmould, wrap the mould in a cloth soaked in boiling water for a minute, then carefully turn out the jelly.
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.
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White currant + sugartop 29% of all pairsSmell alikelowCooked together59 recipes
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Clear jelly
- Sets around the fruit so the moulded shape holds when turned out.
- Strawberries
- Provide fresh fruit flavour and visible colour in the set jelly.
- Raspberries
- Add fruity aroma and colour, and hold their shape within the jelly.
- Currants
- Add tartness and bright colour to balance the sweetness of the jelly.
The step that matters
Unmoulding with a hot cloth. Brief warming of the mould surface loosens the jelly from the metal without melting it. Too long or too hot can soften the outer layer, so the jelly may slump or tear when turned out.
“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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