Gelé

Pineapple jelly from Erken 1914: canned pineapple is cut into squares and layered in a mold with clarified wine jelly made from pineapple juice, water, sugar, lemon, and white wine. Gelatin approx. 45 g per liter of liquid.

Erken's clarified orange jelly from 1914: 12 oranges, 1 l water, 300 g sugar, 16 gelatin sheets, egg white and eggshell for clarifying, sherry and lemon. Brought to a boil, steeped 15 min, strained, mixed with juice and wine and set in a glass bowl.

Layered orange jelly on homemade fruit wine: 7.5 dl wine, 2.5 dl water, sugar, citric acid, 8 gelatin sheets, clarified with egg white and eggshell. Poured in layers over orange segments in a glass bowl and garnished with candied orange peel.

A simple unclarified jelly of wine or juice blended with water, sugar to taste and vanilla powder; 22 g gelatin is dissolved in 2 dl boiling water and whisked in. Set in a moistened mold and served with cream or egg custard.

Molded strawberry jelly from Erken 1914: sugar syrup steeps on crushed strawberries, the mold is lined with lemon jelly and garnished with whole berries, and the clarified strawberry jelly with sherry is poured in and sets. Served with vanilla sauce or strawberry sauce.

A layered molded dessert from Erken 1914: rhubarb jelly (1 kg rhubarb, 2 dl sugar, 2 dl water, lemon, 30 g gelatin) layered with banana cream (2 dl banana pulp, orange and lemon juice, 1 dl sugar, 2 dl whipped cream, 15 g gelatin) in a wetted mold.

Clarified jelly of red wine, water, cherry juice, and lemon juice with sugar and 45 g gelatin, clarified with egg white and eggshell like a white wine jelly; set in a mold and served with cream sauce.

Clarified cordial jelly from Erken's Stor kokebok 1914: berry cordial, water, sugar, and gelatin are clarified with egg white and eggshell, strained, and set in a mold. Served with vanilla custard sauce or whipped cream.

Erken's classic lemon jelly (1914): water, lemon zest and juice, sugar and gelatin are clarified with egg white and eggshell, strained and mixed with white wine or gooseberry wine. Also used to line and garnish molds, then with 15 g extra gelatin.

Classic clarified wine jelly from Erken's Stor kokebok (1914): gelatin softened, boiled with water, lemon, sugar, egg whites and crushed eggshells plus white wine and sherry, clarified, strained through a straining cloth and set in a mold – optionally layered with fresh fruit such as grapes.

Clarified wine jelly of white wine (Graves) and sherry with lemon, clarified with egg white and eggshell, strained through a cloth and set in a mold; gold leaf is whisked in with a silver fork as the jelly begins to set. Made the day before, served with egg custard.