purée

  1. Chef

    Cherry Gelée

    3 pounds Cherry purée 15 ounces Granulated sugar 1 3/4 ounces Sheet gelatin, softened Yield: 4 pounds 1. Combine the purée and sugar in a non-reactive saucepan and heat the mixture until it reaches 110°F (43°C). 2. Add the softened sheet gelatin to the cherry purée. Stir until the gelatin...
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