thickening fruit flan filling

Thanks

This week's Star Baker!

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.

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.

Report back on how it goes, Tricia

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

never heard of it !

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.

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.

You can get potato flour in Realfoods. I use it to thicken stir-fries.

Trica F you may find potato flow in France.

I remember that Phoenix thought you could still get it.

Spelling!

I always used Quickjel years ago.
I would use the arrowroot to thicken for crumbles or pies if needed, but would orobably use the Dr Oetker veggie gelatine nowadays if I wanted a jelly like consustency.

I haven't made a fruit flan for years, just fancy one now!

Have just asked my colleague and she says it's "poudre de marante".

Spread some butter, or jam, or jelly, on the sponge to stop the liquid soaking through before it sets.

Agar agar works like gelatine - it's the vegetarian version But I would go with arrowroot.

If I don't know what a word is in another language, I use Wiki - but there is no entry in French for arrowroot. However, it does give the Latin name Maranta arundinacea, which would tally with the "marante" you found, Tricia.

I remember when I was a child my Uncle Stanley worked for the company who developed Quickjel. I believe it was made from agar-agar in those days. The sachet currently in my cupboard states that it is suitable for vegetarians.

There are vegetarian/Halal jelly crystals, brands Weikfield and Ahmed, which I have bought at Tesco. They set really quickly, but are a bit cloudy.

We love fruit flan with cream on top - as you say, retro baking.
Well, I looked high and low for arrowroot but couldn't find any, so using cornflour. Maybe I'll look on line for arrowroot.
I remember quickjel too, but we only use veg. gelatine now.
I've made the sponge, and this time the filling will be apricot - got some compote in the freezer.

Golly, real retro baking in the early 70s feel here !One of those pre-baked sponge flan shells, tin of drained mandarin oranges. Quickjel over them...don't think we had access to squirty cream, tho, but if I had...

I used quickjel when we made this in cookery at school - now have the urge too cook a fatless sponge

Still use quickjel occasionally!

Don't make them much now but we always used the powdered jelly in little sachets for flans (comes in a twin pack) and I think you are right, it is called Quickjel Phoenix.

My MiL used jelly - and it could only ever be Rowntrees. She had it in her head that they were going bust so every time she saw a Rowntrees jelly, she bought it - her cupboards were bulging with the stuff

Dr Oetkers is veggie jelly. It is very easy to use.

I was going to say Jelly but it would have to be the veggie kind.