- Make fruit puree’and strain or use a fresh juice.
- Soak the gelatin in fruit puree to bloom (5 tsp fruit juice concentrate frozen with 1 tsp gelatin, sprinkled. Let set a full 5 min or a little more.
- Heat the gelatin fruit juice mixture in a melting pot set in hot water, stirring or whisking.
- Cool the gelatin, but leave just enough mild warmth to be pourable and blend easily. If adding to custard or pastry cream or meringue, add when it is a little warm also.
- You can now use this to add fruit flavor to whipped cream, meringue, custard, pastry cream, or mousse
- Drizzle the gelatine fruit mixture into your dessert mixture.and blend.
