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le déroulé du pied
le décor
Jun 21, 2019 09:45
4 yrs ago
French term

point de gel

Non-PRO French to English Other Cooking / Culinary Baking
This is a step in a recipe for lemon tarts. The tart crusts have just been baked and cooled, and the next step is filling them with the lemon cream. The ingredients list includes fresh basil and mint leaves, as well as candied lemon peel and zest. I don't think that "point de gel" means "freezing point" in this context...

"Laisser refroidir et déposer un point de gel de citron, basilic et menthe fraîche"
Proposed translations (English)
3 +4 a dot of lemon gel
4 until it gels
4 layer of gel/jelly

Discussion

Stephanie Benoist Jun 21, 2019:
"A touch" would be the nicest, as. a "point" seems to imply a delicate gesture/finishing touch. you probably would really require more than a "dab" of the lemon mixture.
Clément PRUVOT Jun 21, 2019:
Hello everyone. I might be wrong but I feel like the French sentence should be interpreted as "déposer une pointe de gelée au citron". So, it would probably be "a touch of lemon jelly/a small knob of lemon curd"...?

https://www.meilleurduchef.com/en/recipe/lemon-macaron.html
Step 38 for source. Is there any piping bag in your recipe by chance?
Louise TAYLOR Jun 21, 2019:
How very confusing that the recipie doesn't actaully say what to do. It sounds like a nice bunch of ingredients. Some sort of gel or jelly - well it is not freezing point as you said :)
Emma Page (asker) Jun 21, 2019:
Very helpful! Yes it would be delicious although I'm not sure how anyone would make it by following this recipe...but I'm just the translator ;)
Rebecca Breekveldt Jun 21, 2019:
Maybe it is so advanced that they just assume the baker should know how to make a gel without instructions! ;)
But, I think that is the direction to go. (It sounds delicious btw!)
Hilary Dyer Jun 21, 2019:
I agree that it is asking you to add in some sort of jelly layer with lemon, basil and mint in it, despite not describing how to make this. Your conclusion seems logical. A recipe for advanced bakers...!
Emma Page (asker) Jun 21, 2019:
Thank you! It's very helpful to know that at least I'm right in thinking it's a confusing instruction. Elsewhere they do say to "add a thin layer of gelatin" without previously mentioning the gelatin, so I will assume this is something similar
Rebecca Breekveldt Jun 21, 2019:
My interpretation would be that you add a sort of lemon, basil, mint jelly/gel layer - but the fact that the recipe doesn't tell you to make it seems strange to me!
Emma Page (asker) Jun 21, 2019:
This phrase is the only step in which the basil, lemon and mint are mentioned! It's generally not a well-written recipe, but for most steps I can at least figure out what they're describing. This has me mystified.
Rebecca Breekveldt Jun 21, 2019:
Strange... but does it say what to do with the basil, lemon and mint from the list of ingredients?
Emma Page (asker) Jun 21, 2019:
Confusingly, neither. The empty tart bases come out of the oven, then you allow them to cool and "déposer un point de gel de citron, basilic et menthe fraîche", then you add in the lemon cream (made separately). No other mention of "gel" in the recipe.
Rebecca Breekveldt Jun 21, 2019:
Do you mean that it is filled with a lemon cream and then, separately, you add a lemon, basil and mint 'gel', or that in the lemon cream there is basil and mint and then you let it 'gel'?

Proposed translations

+4
3 hrs
Selected

a dot of lemon gel

Hello!
could this "gel" be like the filling used for "macarons"?
please take a look here:
https://www.pinterest.com/pin/705868941574833256/?lp=true
and here is a recipe for "basic lemon gel"
https://recipecurio.com/basic-lemon-gel-recipe/
Hope this helps! sounds yummy!

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Note added at 3 hrs (2019-06-21 13:31:21 GMT)
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There's even "vegan lemon gel" and it's sold in shops:

"Filling:
2 cups Water
1 package vegan lemon gel dessert (find this at your local health-food store) "

https://www.seventhgeneration.com/blog/recipes-we-love-vegan...

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Note added at 3 hrs (2019-06-21 13:36:25 GMT)
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Here, you can see a picture of dots (or blobs!) of lime on this "decorated" plate

http://revesculinaires.canalblog.com/archives/2013/11/27/285...
Peer comment(s):
agree Nicolas Gambardella : Yup. I thought about "a drop". but at the end, I believe dot is good
18 mins
I think a "drop" is better actually :) or even a "touch" as Stephanie suggested in the discussion box. Thank you Nicolas :)
agree Tony M : Or even 'spot'! I supsect this tart is not quite like we are sued to, but perhaps has this smal quantitiy of quite concentrated lemon 'gel' in the middle, maybe or not covered with a lemon cream, and finally topped with meringue.
2 hrs
Thank you!
agree Victoria Britten : Or "dab"...
9 hrs
Yes a "dab" is even better. Thank you.
agree AcornTr_US : I agree with Victoria B and Stephanie. Have lots of cooking experience.
11 hrs
Thank you!
Something went wrong...
4 KudoZ points awarded for this answer. Comment: "Thank you! Unfortunately in context it's impossible to know what exactly they mean due to insufficient details, but I agree this is the only probable conclusion."
15 mins

until it gels

Having made lemon tarts I think this is just saying leave it until it gels.

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Note added at 17 mins (2019-06-21 10:03:14 GMT)
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Or sets.
Reference:

http://jelly.e-monsite.com/pages/en-francais/partie-scientifique/les-proprietes-de-la-gelatine.html

Something went wrong...
31 mins

layer of gel/jelly

As discussed, I think this is what they mean.
I leave it up to you to choose between gel and jelly, although it seems to be a popular term among more advanced pastry makers!



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Note added at 33 mins (2019-06-21 10:18:47 GMT)
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Oh, and maybe see if the context helps decide between it beeing a 'layer' of gel or just a 'dot' ;)
Example sentence:

Sablé breton, crémeux citron et gel de fraises

Diced Salmon, Avocado Cream, Coconut Gel, Lemon Gel, Fried Wakame

Something went wrong...
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