pumpkin jelly

Hi guys, today i have the problem with the new menu in our restaurant. My task was to make a pumpkin cheesecake with a pumpkin jelly on top. The problem was- it just didnt jellyfies... And its not that smooth. I press the puree a few times through a fine sieve and still looked frothy, blitz as well- i wasnt satisfied with the result. What thickening agent shall I use to make the pumpkin jelly? Thank you very much in advance.

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Joel_Esposito_114224

Disclaimer: These are hypotheses only!

I would say that you should try triturating chunks of pumpkin through a juicer, then clarify it (agar + cheesecloth method is probably most practical) to get a clear-ish juice. Then follow a somewhat standard jelly procedure with low-sugar pectin or gelatin. That way you would get the pumpkin flavor with a nice clear, glossy jelly.

EDIT: You may need extra liquid to get a decent yield. Or maybe try Pextinex Ultra SP-L to increase yield without watering down flavor. If you aren't going to break down the pectin you may need to run the juice on a chocolatier's vibratory table to work out any additional foam and then rake it off the top.

tania_Rusch_10196

Thank you Joel, will try this tomorrow. Will keep you posted. Merci!

Joel_Esposito_114224

No problem I hope it works! Also, consider cooking the pumpkin and blitzing before clarifying as an alternative to juicing (if you don't mind the cooked flavors).