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 jelly
Prepare 1½ pints of clear jelly and sweeten it with additional sugar if using raw fruit.
Select ripe, nice-looking fruit and remove the stalks, except for currants.
Layer 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 in more jelly to adhere the fruit, then let that layer set.
Repeat layering fruit and jelly until the mould is full.
Chill and serve
Chill 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
- Forms the set body that holds the fruit in place when unmoulded.
- Fresh strawberries, currants, or raspberries
- Provide the fruit flavour and visible pattern in each layer.
- Additional sugar
- Sweetens the jelly when raw fruit is used.
The step that matters
Letting each jelly layer set before adding fruit. If the new jelly goes in before the previous layer has firmed, the fruit floats or shifts and the layers mix. Each thin layer needs to be firm enough to hold the fruit in place.
“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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