Can you define the cooking term gelee?

"Gelee" is a French term that refers to a clear, firm, and often flavored jelly. It is made from a combination of fruit juice or other liquid, sugar, and a gelling agent, typically gelatin.

Here's a breakdown of key characteristics:

* Clarity: Gelees are known for their transparency and lack of cloudiness.

* Firmness: They have a solid, jiggly texture that holds its shape.

* Flavor: The flavor is derived from the fruit juice or other liquid used in the recipe.

* Versatility: Gelees can be used in a variety of culinary applications, from desserts and appetizers to savory sauces and glazes.

Key Differences:

* Gelees vs. Jelly: While both terms are often used interchangeably, "gelee" specifically emphasizes the clarity and smoothness of the jelly.

* Gelees vs. Aspic: Gelees are typically made with fruit juices, while aspic uses meat or vegetable stock.

Examples of Gelees:

* Fruit Gelees: These are classic desserts made with fruit juices, such as raspberry, strawberry, or lemon.

* Savory Gelees: These can be made with vegetable broths or stock, often flavored with herbs or spices. They are often used as a decorative element or to add a touch of acidity to dishes.

Overall, "gelee" is a term used to describe a specific type of jelly that is notable for its clarity, firmness, and versatility.