How to Make Grown-Up Jelly

Pimms cup jelly HERO

Tesco Real Food magazine has majored on the grown-up jellies this summer, and they're causing a stir nationwide. Just about the only dish that makes you laugh, jelly has a long and illustrious history. These days you're more likely to find it at a children's party than a banquet, but Henry VII regaled himself with jellies decorated with gold leaf and the Victorians enjoyed full-colour sweet jelly replicas of bacon and eggs.

Try Frapuccino Jelly with Cream - combining coffee with dessert in one innovative dish; or Summer Fruit and Vanilla Ring, healthy and stunning to look at. There's also the classic combination of peach and raspberry in Peach Melba Jelly. And for a thoroughly grown-up treat, try Pimms Cup Jelly. There's also a fizzy jelly made with sparkling wine and a sophisticated and seasonal Blackberry and Ginger Jelly.

Self-proclaimed jellymongers Bompas & Parr, whose book on jelly has just launched, have some top tips for successful jelly making, the first of which is, always use leaf gelatine. It is easier to use than powder, is available in Tesco, and produces better results. For a flawless turn-out, you will need to use one leaf of gelatine to 100ml liquid, regardless of what it says on the packet. You can use less if the jellies don't need to be turned out.

A metal or plastic mould is best, as you will need to warm it slightly in hot water to loosen your creation for unmoulding. It should take about two hours to set in the fridge, but leave it as long as possible. You'll never associate jelly with balloons again.

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