thickening fruit flan filling

Yes I've got some potato flour. It's very useful.
I've found a few places in France on the internet who sell arrowroot.
But it's done now, ok with cornflour, and I put an eggyolk in too. Result - rather solid! Next time hope to have some arrowroot.

A followup - the result wasn't solid in the end and the the middle of the flan was completely soggy. If I'd been on the Bakeoff I would have been the loser of the week Tasted ok though.
But now I've bought some Dr. Oetker's veg. gelatine, from the lady who has the British food stall in the market. So I'll try that.

never heard of it !

Elegran mentioned it on the previous page, I'm going to use it today.
Thanks, Elegran!

Report back on how it goes, Tricia

It worked!
I used 500g of frozen rasps, cooked them in the microwave for a few minutes then added some sugar. Dissolve the veg. gelatine in 200ml of cold water, bring to the boil then add to the cooked fruit. It gels quickly as it cools, but wasn't too thick. Just firm enough not to flow all over.
Success at last.

Glad it worked! I found that you do need have everything else ready before doing the gel or it sets in the pan.

I think it is caragheen that is in it.

This week's Star Baker!

Thanks