Gelées are semi-solid preparations with a firm and shiny texture, made from fruit purees, sugars, and a gelling agent. They are a versatile base in pastry and modern cuisine: they can be used as dessert fillings, toppings, inserts in cakes, chocolates, or even as accompaniments to savory dishes, providing a fresh touch and an explosion of natural flavor.

In these recipes, we wanted to explore the world of citrus fruits, creating two versions of gelée that capture all the intensity of the flavor and color of these fruits: one of pear and one of orange. Both are made with our Vegetable Gelling Agent, a texturizer of 100% vegetable origin that offers a firm, transparent, and clean gelling, perfect for preparations that seek to maintain a formulation free of animal ingredients.

Unlike traditional gelatin, Vegetable Gelling Agent allows you to create stable structures without resorting to products of animal origin. Its versatility makes it an essential tool for chefs and pastry chefs who work under plant-based, vegan, or natural cuisine concepts, without sacrificing technical precision or the elegance of the final texture.