This brightly flavored jelly would make a delicious layer in a birthday cake. Pour it into the cake pan you’re using for the cake and let it set.

　　

Ingredients

makes one 9x12-inch pan

　　1 1/2 pounds (680g) strawberries, hulled

　　4 1/2 teaspoons powdered gelatin (or 20.25g sheet gelatin; see page 276)

　　1/2 cup (120g) water

　　2 1/2 teaspoons (15g) agar

　　1/3 cup plus 2 tablespoons (90g) sugar, or more to taste

　　2 tablespoons (25g) Triple Sec (or other orange-flavored liqueur)

　　

Step 1

Run a 9 x 12-inch rimmed baking sheet under cold water and shake off the excess. Line the damp pan neatly with plastic wrap. (The water will help the plastic stick to the pan.)

　　

Step 2

Cut enough of the strawberries into tiny dice to measure 1/4 cup.

　　

Step 3

Put the remaining strawberries in a food processor and process to a very smooth puree. Strain and measure out 2 cups.

　　

Step 4

Pour about 1/2 cup of the puree into a small bowl and sprinkle the gelatin over the surface. Let sit for at least 1 minute.

　　

Step 5

Pour the water into a saucepan and whisk in the agar. Add 1/2 cup of the strawberry puree and bring to a boil over medium-high heat. Add the puree with the gelatin and whisk for at least 1 minute to dissolve the gelatin. Remove the pan from the heat and add the remaining 1 cup puree, the sugar, the Triple Sec, and the diced strawberries. Taste for sugar and stir in more if needed.

　　

Step 6

Skim any froth. Pour into the baking sheet and refrigerate for at least 2 hours to set. To serve, turn out onto a cutting board and cut into small squares. Or use a whisk to break the gelée up into irregular shapes.

　　Reprinted with permission from Dessert Fourplay: Sweet Quartets from a Four-Star Pastry Chef by Johnny Iuzzini and Roy Finamore. Copyright © 2008 by Johnny Iuzzini and Roy Finamore. Published by Crown Publishing. All Rights Reserved.Johnny Iuzzini,, executive pastry chef of the world-renowned Jean Georges restaurant in New York City, won the award for Outstanding Pastry Chef from the James Beard Foundation in 2006. This is his first book.Roy Finamore, a publishing veteran of more than thirty years, has worked with many bestselling cookbook authors. He is the author of three books: One Potato, Two Potato; Tasty, which won a James Beard Foundation award; and Fish Without a Doubt.__