Dessert jelly (pork)

160 g to 180 g dessert jelly for 100 g water, 1 liter fruit purée and 1 kg whipping cream. Dissolve dessert Jelly in 100 g water and 1⁄4 of the fruit purée, heat the solution to 60-65°C, whisking briskly. Add the remaining to the fruit purée without heating it. Mix well and allow to cool, then gently fold in the whipping cream in two or three batches. DIRECTIONS FRUIT BAVAROIS Economical recipe: 600g fruit purée, 1kg dairy cream, 140g dessert jelly, 260g water. Fruit-rich recipe: 1 kg fruit purée, 1 kg dairy cream, 160g dessert jelly, 200g water. Disperse and dissolve dessert jelly in cold water and heat solution to 60-65°C while stirring. Mix with the cold fruit purée and whip up the cream. Do not overtighten, the consistency should be frothy. The cream can be replaced by Italian meringue. Stir the whipped cream into the fruit purée in two or three batches. Mix gently. Mold, freeze. DIRECTIONS BASE CRÈME ANGLAISE 160 to 180g dessert jelly, 1 L custard, 1 kg whipped cream Prepare 1 liter custard. Dissolve the Dessert Jelly in 100g of water and 1⁄4 the custard, whisking briskly. Add the rest of the custard, mixing everything together. Leave to cool, then gently fold in the whipped cream (not too tight, its consistency should be fluffy) by two or three times. Mould and place in the freezer. Leave to cool, then gently fold in the whipped cream (not too tight, the consistency should be fluffy), two or three times. Mould and freeze.