8 fluid ounces Simple syrup
9 grams Sheet gelatin, softened
4 fluid ounces Fruit juice, purée, or other flavoring
1. Heat the simple syrup to 120°F (49°C). Add the softened sheet gelatin to the heated syrup. Stir until dissolved.
2. Add the fruit juice, purée or other liquid. Stir then cool to 70°F (49°C) before using.
3. Yield: enough for 4, 7-inch tarts
Notes: Note: Certain fresh fruits - fig, kiwi, lemon, lime, orange, papaya, pineapple, passion fruit and guava - contain enzymes that prevent gelatin from setting. Boiling the fruit juice or purée before using destroys this enzyme.
9 grams Sheet gelatin, softened
4 fluid ounces Fruit juice, purée, or other flavoring
1. Heat the simple syrup to 120°F (49°C). Add the softened sheet gelatin to the heated syrup. Stir until dissolved.
2. Add the fruit juice, purée or other liquid. Stir then cool to 70°F (49°C) before using.
3. Yield: enough for 4, 7-inch tarts
Notes: Note: Certain fresh fruits - fig, kiwi, lemon, lime, orange, papaya, pineapple, passion fruit and guava - contain enzymes that prevent gelatin from setting. Boiling the fruit juice or purée before using destroys this enzyme.
