FIG JELLY
Fig jelly is perfect for serving with desserts or breakfast, or simply enjoying on its own. To make this recipe easier to prepare and give it a touch of luxury, you can use Les Vergers Boiron’s frozen purple fig purée, which offers an intense, natural flavour, ideal for creating a gourmet dessert.
Purple fig purée. Place the frozen purple fig purée in a bowl and leave it to defrost at room temperature or in the microwave, following the instructions on the packet.
Prepare the fig mixture. In a saucepan, mix the defrosted purple fig purée with 500 ml of water. Heat gently over a low heat for a few minutes to allow the flavours to blend.
Dissolve the gelatine. In a small bowl, add the gelatine powder to the juice of half a lemon and a tablespoon of water. Leave to stand for about 5 minutes to allow the gelatine to hydrate.
Combine the ingredients. Once the fig mixture is hot, add the soaked gelatine and the sugar. Stir well until the gelatine has completely dissolved.
Chill and serve. Pour the mixture into individual moulds or a large mould. Leave to cool at room temperature, then chill in the fridge for at least 4 hours, or until the jelly has set.
Tips
A unique fig jelly? Follow our tips and you’ll have it in no time.
- Strain the purple fig purée before adding the gelatine if you prefer a smoother texture.
- Fig jelly can also be served with a dollop of fresh cheese or with fruit such as apples or pears.
- If you prefer a creamier dessert, you can add a little Greek yoghurt or cream just before serving.
Do give this recipe a go and bring the flavour of seasonal fruit to your table!
At Codina Foods, we offer a wide range of products for the hospitality industry, so be sure to try our fruit purées from Les Vergers Boiron.
