Terrine de Fruits...uhhh...isn't that jello salad?

[gfron1]

Nakji just sent me a link that included THIS page of Terrine de Fruits. Now, I know we aren't as far along as the Japanese when it comes to pastries, but aren't those just jello salads? I would love to be able to sell those...come to think of it, maybe I'll try.

[tmriga]

Yes, that's what it looks like to me.

Question -

If you call it by the French name, can you charge more for it?

Theresa

[pastrygirl]

It's gellee, get with the program And if you serve it in a glass you can call it a verrine and yes of course charge extra. Couple layers of fruity, maybe a layer of panna cotta, call it a parfait and tell them it is low fat and gluten free and you're good to go. You could even use agar-agar and make it vegan, if desired.

Nigella has a gin and tonic jello mold in her dessert book that is quite nice, slightly more mature than the jello shots of college days.

[Darienne]

Thank you. No, I mean 'merci' beaucoup.