How do I make lovely jellies?
Post categories: jelly
| 17:30 UK time, Wednesday, 25 August 2010
This week's The Food Programme went wobbly about the wonderful world of jelly and celebrated its recent revival. Innovators like have been showing off what a gelling agent, a computer-modelled mould and quite a few hours of setting time can create... slice of jellied St Paul's Cathedral anyone? Thanks to Greta Ilieva for the use of the image.
Jelly wasn't always about convenience foods in packets. In in all their slightly naff glory.Ìý So now it's all about ...
The student staple of super-strong vodka jelly in shot glasses is pretty grim, but go for barely boozy flavours and refined fruit suspended in jelly and you can't go wrong. Try Valentine Warner's seasonal sensation of sloe gin and blackberry jelly, Jamie Oliver's stunning , Bompas and Parr's or Antony Worrall Thompson's sparkling raspberry jelly.
Be as inventive as you like with moulds - you can use ice cube trays, wine glasses and (clean!) buckets, or buy strange-shaped moulds online, like London Underground signs, rabbits or brains. Just stick to Bompas and Parr's simple sum of
Savoury jelly also has a history in British kitchens - and we're not just talking the edges of pork pies or 70s-style -set fish, meat or poultry dishes. Take this rather retro recipe by Mark Hix.
The French traditionally enjoy , while the Japanese use for sweet and savoury jellies. Speaking of veggie versions, if you don't want bones in your jelly, seaweed is the way to go: look out for agar-agar and . I've used agar-agar and found you can get a rather delicate effect if you're not too generous with the gelling agent.
Have you embraced the wobbly revival or have you always had a belly for jelly?
Ramona Andrews is the host of the ³ÉÈËÂÛ̳ Food Q&A blog and messageboard.
Jelly wasn't always about convenience foods in packets. In in all their slightly naff glory.Ìý So now it's all about ...
The student staple of super-strong vodka jelly in shot glasses is pretty grim, but go for barely boozy flavours and refined fruit suspended in jelly and you can't go wrong. Try Valentine Warner's seasonal sensation of sloe gin and blackberry jelly, Jamie Oliver's stunning , Bompas and Parr's or Antony Worrall Thompson's sparkling raspberry jelly.
Be as inventive as you like with moulds - you can use ice cube trays, wine glasses and (clean!) buckets, or buy strange-shaped moulds online, like London Underground signs, rabbits or brains. Just stick to Bompas and Parr's simple sum of Savoury jelly also has a history in British kitchens - and we're not just talking the edges of pork pies or 70s-style -set fish, meat or poultry dishes. Take this rather retro recipe by Mark Hix.
The French traditionally enjoy , while the Japanese use for sweet and savoury jellies. Speaking of veggie versions, if you don't want bones in your jelly, seaweed is the way to go: look out for agar-agar and . I've used agar-agar and found you can get a rather delicate effect if you're not too generous with the gelling agent.
Have you embraced the wobbly revival or have you always had a belly for jelly?
Ramona Andrews is the host of the ³ÉÈËÂÛ̳ Food Q&A blog and messageboard.
Comment number 1.
At 25th Aug 2010, brightyangthing wrote:Jelly was never very fashionable in his household, until I made a summer pudding jelly a few years back with cassis and sparkling rose. Now a clear favourite, served with lemon curd and elderflower ice cream.
I have never made or eaten a savoury jelly - perhaps now is the time to try.
Love the links. Very informative.
Complain about this comment (Comment number 1)
Comment number 2.
At 25th Aug 2010, Jonny wrote:The only type of jelly that is made at home lemon, with a bit of vodka.
Complain about this comment (Comment number 2)
Comment number 3.
At 26th Aug 2010, Organoleptic Icon wrote:I was surprised to discover that alcohol does NOT make it hard for jellies to set. I suppose the fact that it reduces freezing point significantly makes one think the effect will carry over to soliodification generally.
I had some contact with Sam Bompas. Very helpful chap.
Complain about this comment (Comment number 3)
Comment number 4.
At 26th Aug 2010, MrsK180807 wrote:Got very used to jelly as a dessert when losing weight (sugar free of course!) I like to do raspberry jelly with raspberries in it and instead of using cold water to top it up, I use a raspberry sparkling lemonade to add flavour and a bit of fizz. Went down very well at my weight loss group.
Complain about this comment (Comment number 4)
Comment number 5.
At 26th Aug 2010, TexasTitch wrote:Thank you for this blog post, Ramona. It was very interesting, particularly the variety of uses that you mentioned. I haven't made jelly for years! Perhaps I should try some adult versions now.
Complain about this comment (Comment number 5)
Comment number 6.
At 27th Aug 2010, Denadar wrote:I often serve alcoholic jellies as a dessert when I have a dinner party. I have been bookmarking/saving newspaper articles by top chefs and have some fantastic recipes now. I think my favourite is Heston's Kir Royale, he explains how to keep all the bubbles in the jelly - amazing. Everyone who has tasted it has said Wow - how do you do that(or words to that effect)
I am still surprised how many people (adults) love jelly.
Complain about this comment (Comment number 6)
Comment number 7.
At 29th Sep 2010, Francis Spring wrote:That and blackberry jelly is out of this world - don't forget you can make your own sloe gin easily for a fraction of the price of brand name (not so tastey) versions
Complain about this comment (Comment number 7)