Twenty Ways With a Packet of Jelly #2

Thank you for joining me on my spiritual journey in The Way of The Jelly.

I recently bought Elizabeth Craig‘s cookbook Simple Cooking from 1936 and thought it would be fun to try some of her austerity recipes.

“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:

Twenty Ways With a Packet of Jelly #2 - assembling the ingredients
Twenty Ways With a Packet of Jelly #2 – assembling 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:

Twenty Ways With a Packet of Jelly #2 - making the coffee
Twenty Ways With a Packet of Jelly #2 – making the coffee

The smell was just divine!

Twenty Ways With a Packet of Jelly #2 - making the coffee
Twenty Ways With a Packet of Jelly #2 – making the coffee

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.

Twenty Ways With a Packet of Jelly #2 - pouring it into jelly moulds
Twenty Ways With a Packet of Jelly #2 – pouring it into 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.

Twenty Ways With a Packet of Jelly #2 - plating the jelly
Twenty Ways With a Packet of Jelly #2 – plating the jelly

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

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