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gelatine or aspic

Tasty jelly cubes on white plate with cherry

Gelée can mean either ‘frozen’ or ‘jelly’, as in something sweet, as in gelée anglaise (dessert gelatine or Jell-O) and gelées de fruits (jelly fruit candies), many of which are made with pectin (pectine in French).

A photo titled "Terrine de mère et de fille" -- literally, "pot of mother and daughter". It's an aspic with chicken and eggs. I (en:User:Dreamyshade) brightened the image from the original.

It also means aspic, used in France at least since the Middle Ages (it appeared in the 14th-century Le Viandier, France’s oldest cookery book); the famous chef Carême invented many new flavours and colours in his chaud-froid creations.

Most people making a sweet or savoury recipe calling for gélatine use the thin leaves (gélatine alimentaire en feuilles) available in the baking section of the supermarket. There is also a powder (gélatine en cristaux or gélatine en poudre).

Vegetarians can find agar agar (made from algae) in some of the larger supermarkets or in Asian and health food shops.


Text © Dana Facaros

Images by Anthony Georgeff, Marco Verch Professional Photographer