gelée
English edit
Noun edit
gelée (countable and uncountable, plural gelées)
- Alternative spelling of gelee.
- 2001, Claudia Fleming with Melissa Clark, The Last Course: A Cookbook, New York, N.Y.: Random House, →ISBN:
- Spoon about 1 tablespoon of gelée onto the opposite side of the plate (alternatively, place a very small bowl of gelée onto the plate). Top the gelée with a scoop of sorbet and garnish with a sprig of baby basil.
- 2011, Colby Garrelts, Megan Garrelts, with Bonjwing Lee, Bluestem: The Cookbook, Kansas City, Mo.: Andrews McMeel Publishing, LLC, →ISBN, page 113:
- Remove the chilled bowls of gelée from the refrigerator. Mound one-quarter of the crab salad onto the center of each bowl of gelée.
- 2017, James Peterson, Sauces: Classical and Contemporary Sauce Making, 4th edition, Boston, Mass.: Houghton Mifflin Harcourt, →ISBN, page 360:
- Unfortunately, the dining public has grown to dislike gelées because few people have ever tasted an authentic meat or fish gelée. A properly prepared gelée should be deeply flavored and only slightly gelatinous; it should barely hold together when served. / With the advent of modernist cuisine in recent years, other compounds than gelatin are being used to set gelées. These gelling agents—sodium alginate and agar, to name a couple—can be used to make both cold and hot gelées, and to create foams that can be used to coat foods in the same way as gelées, effects that were unthinkable not so many years ago.
French edit
Etymology edit
From Old French gelee; from the feminine past participle of geler (compare Latin gelāta). Compare Italian gelata, Spanish helada, Portuguese geada, Catalan gelada.
Pronunciation edit
Noun edit
gelée f (plural gelées)
Derived terms edit
Descendants edit
Participle edit
gelée f sg
Further reading edit
- “gelée”, in Trésor de la langue française informatisé [Digitized Treasury of the French Language], 2012.