Thank you for joining me on my spiritual journey in The Way of The Jelly.
“If you always keep a packet or two of jelly in your store-cupboard, you need never be at a loss for a simple sweet. Here are a few suggestions and recipes for making the most of a packet of jelly.”
Okay, I have the jelly, so here’s Recipe #2:
Substitute coffee for tea in [Recipe] 1 and decorate with chopped glacé cherries.
Well those instructions are a little brief! Here’s what I did:
I assembled the ingredients:
Some leftover double cream, some milk, some icing sugar, a packet of jelly (powdered gelatine) and some lovely Italian decaffeinated coffee from Carluccio’s.
I made the coffee in a cafetiere and mixed it with the double cream and milk:
The smell was just divine!
Then I heated the coffee and cream up in a saucepan and poured a packet of powdered gelatine in slowly, stirring all the time. I mean s-l-o-w-l-y. Did I say slowly? Yes, I did.
Then I forgot to add the icing sugar.
Then I remembered to add the icing sugar and poured it into three jelly moulds.
Then, when it was cool, I put it in the fridge. I went to the fridge every half an hour to wobble it a bit. You don’t need to do this and it wasn’t part of the recipe but I thought you might appreciate my attention to detail.
Time to plate it with a drizzle (which would have been a squirt in 1936) of chocolate sauce and topped with chopped glacé cherries.
Utterly delicious. In 2015 it would be a coffee pannacotta. Back then? Just a coffee cream jelly. It’s still delicious.
Yes, but does it wobble?
The Way of The Jelly