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Gelée: meaning, definitions and examples

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gelée

 

[ ʒə.leɪ ]

Noun
Context #1 | Noun

culinary term

Gelée refers to a clear and often fruity gelatin dessert or a jelly-like substance, made from fruit juice or broth that is flavored and thickened with gelatin. It is often used in cooking to create glazes or as a component in a dish.

Synonyms

aspic, gelatin, jelly.

Examples of usage

  • She prepared a raspberry gelée for dessert.
  • The chef used gelée to enhance the flavor of the dish.
  • I made a gelée to serve with the roasted meats.
  • The cake was layered with orange gelée.

Etymology

The term 'gelée' is borrowed from the French language, where it means 'gelatin' or 'jelly.' It derives from the Old French word 'gelee,' meaning 'frozen' or 'frost,' which in turn comes from the verb 'geleer,' meaning 'to freeze.' The usage of gelées in cooking can be traced back to medieval times when chefs used gelatin derived from animal bones and skins to create similar gelatinous preparations. In modern cuisine, gelées are often made using flavored fruit juices or broths, catering to both sweet and savory dishes. The evolution of gelée reflects the culinary techniques and preferences throughout history, ranging from elaborate court banquets to contemporary gastronomy.

Word Frequency Rank

With rank #42,572, this word is among the least frequently used in common English. Understanding it can be beneficial for comprehensive language mastery, but it's not essential for most learners.