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Dessert

Jelly Moulded with Fresh Fruit

A clear jelly mould layered with fresh fruit, set in a mould and turned out to serve.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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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

Ingredients

Directions

Prepare the jelly

  1. Prepare the jelly, ensuring it is very clear and slightly sweet.

  2. Select ripe, nice-looking fruit and remove the stalks, except for currants.

Layer the mould

  1. Pour a little jelly into the bottom of a mould and let it harden.

  2. Arrange the fruit around the sides of the mould, remembering it will be reversed when turned out.

  3. Pour in more jelly to adhere the fruit, and let that layer set.

  4. Continue layering fruit and jelly until the mould is full.

Chill and unmould

  1. If possible, chill the mould in ice until ready to serve.

  2. To unmould, wrap the mould in a cloth soaked in boiling water for a minute, then carefully turn out 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. White currant + sugartop 29% of all pairs
    Smell alikelow
    Cooked together59 recipes

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

What each ingredient does

Clear jelly
Forms the set body that holds the fruit in place and gives the dish its structure.
Strawberries, currants, raspberries, or other fresh fruit
Adds fresh flavour, colour and juiciness, and is arranged to show through the clear jelly.
Sugar
Adds sweetness to the jelly, balancing its tartness.

The step that matters

Let each jelly layer set before adding fruit or more jelly. If a layer is still liquid, the fruit can float or shift and the layers will mix instead of staying distinct. Each layer needs to firm up enough to anchor the next one.

“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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