• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

  • product-image-quickten.png.a40203b506711f7664fc62024e54a584.pngDid you know that these all-volunteer forums are operated by the 501(c)3 not-for-profit Society for Culinary Arts & Letters? This holiday season, consider a tax-deductible Quick Ten Bucks to support the eG Forums and help us remain completely advertising-free. Thanks to all those who have donated so far!

Sign in to follow this  
Followers 0
Desiderio

Red wine jelly

12 posts in this topic

So my sis brought me some samples from l'artisan du chocolate, the liquid center sea salt caramel and a box of their pralines.I had a taste of some and I found them very balanced ,clean, maybe little bit on the sweet side ,but I really liked them ,then I tried the red wine jelly one and I thought i wouldnt like it, but I was wrong .It was very good,very balance again , no flavor to overpower the other ,a nice balanced chocolate.Now I never made jellyies , so I was courious to know how to make those nice very armonious jellies to combine with ganahces in pralines.Any recipie or suggestions ?

Thank you so much .


Vanessa

Share this post


Link to post
Share on other sites

Hi Vanessa

I know both these pralines well, indeed I have some of L'artisan's sea salt caramels to hand, so I thought I would eat one whilst replying to your post. Mmmm ...

I agree Gerald Coleman's red wine jelly is rather good. The jelly is between 60 and 70 Brix, ie 30-40 parts water to 60-70 parts solids (sugars and jelling agent).

The jelly's harmony comes partly from the balanced sweetness: it just does not taste as sweet as a 70% brix pate de fruit! I guess that he may use a significant proportion of maltodextrin and glucose (eg a low DE glucose syrup).

Usually, a pate de fruit uses a high ester pectin which requires solids above 67% (and a low pH) to set. Alternatively a low ester pectin sets below 67% solids (and likes calcium to set firmly). Does Gereld use HE pectin at its lowest limit or LE pectin at its highest? I don't know ... I use LE pectin, and give directions for this:

Ingredients

800g red wine

200g invert sugar (mix together)

600g water (of which 250g will be lost to evaporation)

100g sucrose

30g pectin (mix together)

1000g sucrose

200g glucose (mix together)

Directions

Heat water and sucrose/glucose to 80 degrees Celsius in a bowl over rapidly boiling water. Slowly add sucrose/pectin, stirring hard to avoid lumps. Keep heating (evaporation) until syprup reaches 80 Brix. Take off heat.

Let syrup cool to about 40 degrees Celsius (it will not set as the Brix is too high). Meanwhile warm red wine/invert sugar to 40 degrees Celsius.

Combine red wine/invert sugar and syrup. Pour into frame onto greaseproof paper. Leave for 24 hours. Cut with guitar.

Heating the final ingredients to 40 degrees Celsius allows them to be combined and poured before they set up, which they will do quite quickly.

The final brix of these pates de fruit will be 57%. If these are enrobed in chocolate, as L'artisan's are, then they will be shelf-safe for 2 to 3 weeks at 17 degrees Celsius, or 4 to 5 weeks at 12 degress.

Share this post


Link to post
Share on other sites
Hi Vanessa

I know both these pralines well, indeed I have some of L'artisan's sea salt caramels to hand, so I thought I would eat one whilst replying to your post. Mmmm ...

I agree Gerald Coleman's red wine jelly is rather good. The jelly is between 60 and 70 Brix, ie 30-40 parts water to 60-70 parts solids (sugars and jelling agent).

The jelly's harmony comes partly from the balanced sweetness: it just does not taste as sweet as a 70% brix pate de fruit! I guess that he may use a significant proportion of maltodextrin and glucose (eg a low DE glucose syrup).

Usually, a pate de fruit uses a high ester pectin which requires solids above 67% (and a low pH) to set. Alternatively a low ester pectin sets below 67% solids (and likes calcium to set firmly). Does Gereld use HE pectin at its lowest limit or LE pectin at its highest? I don't know ... I use LE pectin, and give directions for this:

I have apple pectin, liquid citrus pectin and pectin NH. Does low ester pectin fit anywhere in those or would I need to find yet another pectin?

Share this post


Link to post
Share on other sites

Wow wow wow, Escry , thank you soo much for taking the time and post the formula,I am very new to jelly in these form so I will have to start working on it as sson as I get back home, I am wondering if I can btain sucrose online ( I guess so ).

Thank you so much again for you help :biggrin:


Vanessa

Share this post


Link to post
Share on other sites
Wow wow wow, Escry , thank you soo much for taking the time and post the formula,I am very new to jelly in these form so I will have to start working on it as sson as I get back home, I am wondering if I can btain sucrose online ( I guess so ).

Thank you so much again for you help  :biggrin:

Vanessa sucrose = table sugar so the search will be easy once home. The pectin might be more of a challenge unless low ester pectin is that stuff for freezer jam.

Share this post


Link to post
Share on other sites

You can use a high ester (high methoxyl) pectin just as well, but will have to make a one simple adjustment. Noting that the final Brix (solids content) must be higher than 67% for a HE pectin, you will need less water. No need to adjust pH as wine is acidic.

Adjustedment for HE pectin

Instead of mixing the invert sugar with 600g water and heating to 80 degrees Celsius, heat the 800g of red wine mixed with the invert sugar to 80 degrees Celsius (and water a plant with the 600g of water, you no longer need this).

Add the pectin/sucrose mixture as before. Evaporate similarly to about 75 Brix. Pour into frame ...

Disadvantage of this process is that you heat the wine, and it is somewhat sweeter.

Share this post


Link to post
Share on other sites
Wow wow wow, Escry , thank you soo much for taking the time and post the formula,I am very new to jelly in these form so I will have to start working on it as sson as I get back home, I am wondering if I can btain sucrose online ( I guess so ).

Thank you so much again for you help  :biggrin:

Vanessa sucrose = table sugar so the search will be easy once home. The pectin might be more of a challenge unless low ester pectin is that stuff for freezer jam.

let us know how it turns out for you. by the way, have a yummy gelato for me while your there.

Share this post


Link to post
Share on other sites

For making Jellies you can also use a temperture procedure just in case you don't have an instrument to show the brix level. So if you don't have a "refractometer" to show the brix level then you can use the temperature method as well...let me know if you would like that procedure and I'll send it your way...it is a good skill to have, that is using the refractometer but if you don't have one right now then you can do it by temperature as well and when you are good you can even do it by sight....

tell us how they turn out,

Robert

www.chocolateguild.com

Share this post


Link to post
Share on other sites
For making Jellies you can also use a temperture procedure just in case you don't have an instrument to show the brix level. So if you don't have a "refractometer" to show the brix level then you can use the temperature method as well...let me know if you would like that procedure and I'll send it your way...it is a good skill to have, that is using the refractometer but if you don't have one right now then you can do it by temperature as well and when you are good you can even do it by sight....

tell us how they turn out,

Robert

www.chocolateguild.com

Thank you Robert , in fact i dont have a refractometer , and I was thinking to either get one or find a table with conversion number for brix and C, wich I am not sure I have.I would love to have the temperature method ,meaning know what temperature is a certain brix level.Talking about that is anyone familiar with Minifie book? I know is very technical and the trouble is the very hgh price for the book , but I know has many many interesting things I think I would like to know and read.

Thank you much for your help :smile:


Vanessa

Share this post


Link to post
Share on other sites
For making Jellies you can also use a temperture procedure just in case you don't have an instrument to show the brix level. So if you don't have a "refractometer" to show the brix level then you can use the temperature method as well...let me know if you would like that procedure and I'll send it your way...it is a good skill to have, that is using the refractometer but if you don't have one right now then you can do it by temperature as well and when you are good you can even do it by sight....

tell us how they turn out,

Robert

www.chocolateguild.com

Thank you Robert , in fact i dont have a refractometer , and I was thinking to either get one or find a table with conversion number for brix and C, wich I am not sure I have.I would love to have the temperature method ,meaning know what temperature is a certain brix level.Talking about that is anyone familiar with Minifie book? I know is very technical and the trouble is the very hgh price for the book , but I know has many many interesting things I think I would like to know and read.

Thank you much for your help :smile:

Minife is great for the theory. But see if you can find a cheaper copy on abebooks.com

Share this post


Link to post
Share on other sites

Ahh Kerry , I think I have confused the word sucrose with dextrose :blink: , oh well , not too bright though! :laugh:

Thank you for the link, I have found a very low prize but I guess is gone :sad: , I ll keep looking , I am wondering how much is a good price for it.


Vanessa

Share this post


Link to post
Share on other sites

Ok , I am back from my trip , unfortunally ,so I am ready to get buisy , so I dont have to think that I am not in Italy anymore :sad:

Talking about pectine, I found two type in my kitchen, one is the Pomona's one ,the other is the "sure jell brand, now since i dont know much about pectin ( about time to buy the Minifie uhhh),wich one I need to use , or do I need to find another type of pectine, perhaps the one they sell in natural stores in little bags?

Thank you.


Vanessa

Share this post


Link to post
Share on other sites
Sign in to follow this  
Followers 0

  • Similar Content

    • By HoneyMustard
      Pennstation's Honey Mustard taste so good, but they don't sell it in stores like Big Boy Frisch's sells their tartar sauce.

      I am assuming they buy it in bulk from a certain name brand. Does anyone know what that brand is or at least a similar Honey Mustard recipe?
    • By Darienne
      Pannukakku has become a new favorite in the McAuley household. (LCBO Food & Wine, winter season 2016).  We've been using Maple Syrup...made with DH's help in a local sugar shack...but the recipe actually calls for birch syrup.

      Does anyone know where to buy it in Ontario?  Any grocery stores carry it?  Specialty stores?  Toronto? What about in the Cambridge/Kitchener/Waterloo area?
       
      Thanks.
    • By cyalexa
      Salsa Para Enchiladas  
      3 ancho chiles
      2 New Mexico chiles
      2 chipotle chiles
      1 clove garlic, sliced
      2 TB flour
      2 TB vegetable oil
      1 tsp vinegar
      ¾ tsp salt
      ¼ tsp dried oregano
      2 cups broth, stock, or (filtered) chili soaking liquid
      Rinse, stem and seed chiles. Place in saucepan and cover with water. Bring to boil. Cover and remove from heat and let soften and cool. While the chiles are cooling, gently sauté garlic slices in oil until they are soft and golden brown. Remove the garlic from the oil, with a slotted spoon and reserve. Make a light roux by adding the flour to the oil and sautéing briefly. Drain the chilies and puree them with the garlic slices and half of the liquid. Strain the puree back into the saucepan. Pour the remainder of the liquid through the sieve to loosen any remaining chili pulp. Add the roux to the saucepan and whisk to blend. Add the rest of the ingredients to the pan, bring to a boil then and simmer 15-20 minutes. Taste and add additional salt and vinegar if necessary.
    • By JAZ
      In this topic on sweet potato salad, Jaymes said (about mayonnaise):
      I have to disagree: while some cooks here in Atlanta use it, most that I know prefer Hellman's. I certainly do. Duke's is oddly sweet -- halfway to Miracle Whip, in my opinion -- and I can pick it out immediately in things like tuna or potato salad when it's used. If I were faced with the choice of Duke's or nothing on a sandwich, I think I'd have to choose the latter.
      Am I missing something? Do people really like Duke's? Are there other brands worth trying?
    • By Jambalyle
      Hi!
      Before we launched our project, I followed Melissa's remodel thread (congrats Melissa) and links to other kitchen remodel threads and I am continually awed by the inspiration and recommendations offered by the eGullet community during those projects. I want to get a piece of that action during our remodel.
      Demolition began on June 20, with an estimated 6-month project duration. The impetus for our remodel was the addition of a master bedroom and bath to transform our tiny 2 BR 1 BA into a modest 3BR 2BA. In addition, we are transforming and expanding the back of the house to create a "great" room that will combine a new kitchen, dining and family room.
      I will post plans and initial pictures in a subsequent post to give everyone a sense of the scope of our project. But first...
      Yesterday, we met (again) with our kitchen designers and appliance people to hammer out our appliance wants, needs, and desires. Here is where we netted out:
      Range – Wolf 48” R486C (6 burner, grill), w/ Island trim (is trim necessary?)
      Hood – Independent 27” x 54” Incline INHL54SS (w/ heat lamps)
      Blower – Independent CFMR1400 (external)
      Dishwasher – Miele Platinum edition G2150SCSS
      Microwave – GE Monogram 1.0 CF Stainless ZEM200SF
      Refrigerator – GE Monogram 42” built-in Stainless w/dispenser – ZISS420DRSS
      Beverage Center – GE Monogram 24” Stainless ZDBC240NBS (we're not willing to pay $600 more for privacy glass feature!)
      Sink – Franke 30”x18”x9” Stainless under mount
      Anyway... we would love to get some reaction to our selections before they hit the SOLD key on the cash register! Thanks! -Lyle
      PS: I know the Wolf is wimpy at 16,000 BTU per burner, but are there other reasons I should reconsider?
  • Recently Browsing   0 members

    No registered users viewing this page.