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

gfron1

By gfron1
in Pastry & Baking

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gfron1

gfron1

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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.

Chef, Bulrush & Squatters in St. Louis, MO

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tmriga

tmriga

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

Question -

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

Theresa :biggrin:

"Nearly all men can stand adversity, but if you want to test a man's character, give him power."

- Abraham Lincoln

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pastrygirl

pastrygirl

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It's gellee, get with the program :biggrin: 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.

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