FIG JELLY
Fig jelly is ideal for accompanying your desserts, breakfasts or simply enjoyed on its own. To facilitate the preparation of this recipe and to give it a high-quality touch, you can use Les Vergers Boiron’s frozen purple fig puree, which provides an intense and natural flavour, ideal for creating a gourmet dessert.
Ingredients
- 250 g frozen purple fig puree from Les Vergers Boiron
- 500 ml water
- 1 tablespoon sugar
- 10 g powdered gelatine
- Juice of half a lemon
ELABORATION
- Thaw the purple fig puree. Place the frozen purple fig puree in a bowl and allow to thaw at room temperature or in the microwave according to the instructions on the package.
- Prepare the fig mixture. In a saucepan, mix the thawed purple fig puree with 500 ml of water. Heat over low heat for a few minutes to allow the flavours to integrate.
- Dissolve the gelatine. In a small bowl, add the powdered gelatine to the juice of half a lemon and a tablespoon of water. Let stand for about 5 minutes to hydrate the gelatine.
- Combine the ingredients. Once the fig mixture is warm, add the hydrated gelatine and sugar. Stir well until the gelatine is completely dissolved.
- Cool and serve. Pour the mixture into individual moulds or a large mould. Cool to room temperature and then refrigerate for at least 4 hours, or until the gelatine is firm.
ADVICE
- You can strain the purple fig puree before adding the jelly if you prefer a smoother texture.
- The fig jelly can also be served with a touch of cream cheese or with fruit such as apples or pears.
- If you prefer a creamier dessert, you can add a little Greek yoghurt or cream when serving.
Don’t hesitate to try this recipe and bring the flavour of seasonal fruit to your table!
At Codina Foods we have a wide range of products for the catering industry, so don’t miss our Les Vergers Boiron fruit purees.
