Wednesday, 11 May 2011


"If you only do what you know you can do - you never do very much" Tom Krause, inspirational speaker (b.1939).

My craze for jelly and all manner of set puddings continues!  When we have a glut of fruit juice in the fridge, I'll make some jelly using gelatine and pop in some fruit.  Some tinned fruits are good for this too and you can add the juice to the jelly.

Needless to say, the kids go love it.  They also love making it, although of course it involves the slightly tricky ingredient of boiling hot water.  We sometimes make a rainbow jelly over the course of a few days, this requires that the jelly is cooled, but not set, before you add each layer, rendering it safe for little helpers.  The pouring of the jelly in the mould is a much coveted kitchen task.  It also teaches kids some patience as they can't eat it until it's set.  Then there is the wobble and the will it/ won't it collapse spectacle on serving.

If you want to see some amazing jellies visit Bompas and Parr website.  They are famous for their architectural and neon, glow in the dark jellies.  They also make custom jelly moulds, (starting at eight hundred pounds).  I haven't progressed past my two pound fifty plastic Partridges white rabbit mould but it's nice to dream.  Us jellymongers clearly inhabit a broad church.

My daughter (aged 4) wants to know what will happen if you drink jelly before it sets!

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