Quick gel alternative for fruit flan

Floss

If you put less boiling water in the jelly, than add ice to bring it to about 2/3 pint, it should set quicker & be a bit thicker like quickjel.

fizzel81

quickgel has a home lol, will try to post later today

CaptainSensible

I have always done this with arrowroot (though no good if you don't have any). It is a powder that you mix with water and then heat on the stove until it thickens (like a sauce). The mixture is cloudy at first and then goes clear when it gets hot. Like gelatine, it has no flavour and needs to be made with fruit juice or syrup.

To stop the flan going soggy, let the jelly set a bit first, pour in a small amount into the empty flan case and spread it around to seal it. Then arrange the fruit on and pour over the rest.

morg_monster

You can make the jelly with less water than normal then it will set thicker.

sogs

Can anyone tell me to make a fruit flan, well I have the sponge I just need to add the fruit and jelly filling in the middle, tried this last week with fruit and used gelatine but flan just went soggy and it wasnt nice!! thought I would try again using flavoured jelly and fruit. any suggestions please!!!!

thanks

Penelope_Penguin

sogs wrote: »

Can anyone tell me to make a fruit flan, well I have the sponge I just need to add the fruit and jelly filling in the middle, tried this last week with fruit and used gelatine but flan just went soggy and it wasnt nice!! thought I would try again using flavoured jelly and fruit. any suggestions please!!!!

thanks

This any good - jelly for flan

Penny. x

MILLYMOLLY

Trying to make a fruit flan and have put fruit on sponge base do you tink it's best to put jelly on top or gelatin. I've never used gelatin befors but have made it using one pint water to one sachet of gelatin. Don't mind changing to jelly if that would taste better, rather that than loose all the fruit .

Pink.

Hi MillyMolly,

I usually make it with jelly. There's an earlier thread that may help:

jelly for flan

I'll add your thread to that one later to keep the replies together.

Pink

floyd

If its for s simple fruit flan I would use quick-gel but if its for a more swanky fruit tartlet I use redcurrant jelly or apricot jam depending what colour the fruit is. I read recently about sieved marmalade being a good option as it hass a nice tang.

I would imagine that jelly would be too stiff and would probably just slosh through onto the sponge base as its not viscous enough to just coat the top, same with gelatin.

I am sure someone on here posted that they had a disaster trying to put jelly on a flan.

katholicos

I use quick gel, but pour it on quite quickly as it sets with some rapidity!