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Baking and Pastry

Fruit Jelly

gelée de fruit

Fruit jelly is a filling made by setting fruit puree or juice with gelatin or pectin until it has a jelly-like consistency. It gives the inner layers of modern cakes a vivid fruit flavor and a wobbly texture. It is also frozen and used as an insert.

Where It’s Used

“Freeze the fruit jelly in a silicone mold and place it in the inner layer of the cake.”

Glossary

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I
Malzeme

Insert

An insert is a pre-frozen filling layer placed in the center of a modern cake. Components such as jelly, crémeux, or fruit confit are frozen separately in a mold and embedded in the cake. It creates contrasting colors and textures when the cake is sliced.
F
Benzer

Fruit Confit

Fruit confit is a component prepared by slowly cooking fruit in sugar syrup until it becomes a thick filling. It is used in the inner layers of modern cakes for an intense fruit flavor. It should not be confused with the confit cooking technique.
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