Gelee

Gelee is a gelatin-based dessert or preparation that sets into a firm yet wobbly jelly. In culinary English, gelee refers to a flavored liquid that has been thickened with a gelling agent such as gelatin, agar-agar, or pectin and then chilled until it firms. The term derives from the French gelée, meaning jelly or jelly-like.

Common gelling agents include gelatin (animal-derived), agar-agar (vegetarian/vegan), and pectin (fruit-based). Preparation typically begins by softening gelatin in cold water (blooming), followed by dissolving it in a warm flavored liquid, adding sugar and any flavorings, and then pouring into molds and refrigerating until set. Agar-agar and pectin require different temperatures or cooking steps and set at room temperature or cooler.

Gelee can be transparent or colored and may incorporate fruit juices, purées, chocolate, coffee, or herbs. Savory gelee examples include meat or fish aspics and vegetable gelees used as garnishes or components in savory dishes. Layered gelee desserts can combine multiple flavors and textures.

Storage: Gelees should be kept refrigerated and are typically best within a few days. They do not freeze well with gelatin, as the texture can break upon thawing. In vegetarian cooking, agar-agar-based gelees are commonly used and may set more quickly and at room temperature.