DESSERT JELLY (VEGETABLE)

DIRECTIONS BASE FRUIT 100g of vegetable dessert jelly for 1kg of fruit purée and 1kg of whipped cream. Mix all the fruit purée and vegetable dessert jelly, then heat to 80°C, stirring constantly. Remove from heat to reduce temperature to 30°C, stirring constantly. Gently fold in the whipped cream in 2 or 3 batches. The whipped cream can be replaced by Italian meringue. Do not squeeze the meringue; the consistency of the cream should be frothy. Garnish entremets at and store in the fridge for 24 h to obtain a firm, light, fluffy final texture. DIRECTIONS BASE CRÈME ANGLAISE 100g vegetable dessert jelly for 1 kg custard and 1 kg whipped cream. Heat all the milk to boiling point. Add the vegetable dessert jelly while stirring. Add sugar and egg yolks. Raise to 80°C then, while stirring, lower the temperature to 30°C (stirring constantly to avoid lumps). Gently stir in the whipping cream in 2 or 3 batches. Do not squeeze, as the consistency ofcream should be frothy. Store in a cool place for 24 h.