Here is the recipe from my Alice in Wonderland themed party – I left it out before because its from Bompas and Parr (not in bunny form) and I
wasn’t sure if you could actually post other people’s recipes... apparently
you can. I would still really recommend the book since it is a beautiful object
in itself.
The marbled jelly in the book is incredible – milky white
with clear, glassy looking shards of red and yellow. My version didn’t come out
quite as nicely because I had to transport the two coloured jellies that I had
already made from London to Sussex and, due to a horrible traffic jam, they
melted a bit. I didn’t have time to let them set completely so the white
blancmange part of the jelly is slightly contaminated with pink. It still looks unusual and tasted delicious. I am planning on doing it again, but perfectly so will post more photos then. Here is the recipe from the book.
This recipe involves 3 types of jelly. Make the lemon and
blueberry first, once set (a few hours) you can move onto the blancmange jelly.
The finished product will be 1 litre – enough for 8 according to Bompas and
Parr but I think it could easily stretch to 14 with small portions and a nice
accompaniment – meringues, sorbet or whatever you like.
Blueberry Jelly (250ml)
125g washed blueberries
100ml water
2 tbsp caster sugar
2.5 leaves of gelatine (available
in baking section of big supermarkets)
1. Place blueberries, water and sugar in a pan. Put lid on
and stew for 10 minutes, or until the blueberries have split and lost their
shape. Strain it all through a sieve into a measuring jug until you have 250ml
of liquid – add water if necessary.
2. Cut the gelatine into fine pieces and place in a heatproof bowl,
submersing with enough of your blueberry liquid to cover. Leave till soft (about 10 minutes).
3. When soft, place over simmering water to melt (about 10 minutes). Once melted, add the rest of blueberry liquid,
mix, and pour through a sieve back into a jug.
4. If you want it to set quickly pour think layers into a couple of
big dishes and refrigerate until firm. (Metal
moulds work best for me).
Lemon Jelly (250ml)
60ml lemon juice
50ml orange juice (freshly
squeezed by you)
60ml sugar syrup (dissolve equal
measures of sugar and water, i.e. 200g sugar, 200ml water – by heating till
dissolved. Any spare can be used in cocktails. In the fridge it lasts a few
weeks)
75ml water
5 leaves of gelatine
1. Put the juices into a measuring jug with the water and sugar syrup.
2. Cut the gelatine into fine pieces and place in a heatproof bowl,
submersing with enough of your lemony liquid to cover. Leave till soft (about 10 minutes).
3. When soft, place over simmering water to melt (about 10 minutes). Once melted, add the rest of lemony liquid, mix,
and pour through a sieve back into a jug.
4. If you want it to set quickly pour think layers into a couple of
big dishes and refrigerate until firm. (Metal
moulds work best for me).
Cardamom and Honey Blancmange (500ml)
400ml whole milk
10 cardamom pods
Zest of a lemon
50g honey
4.5 leaves of gelatine
100ml water
1tbsp of sliced blanched almonds (optional
but adds texture)
Ice to cool the jelly
1. Put milk, cardamom, honey, and zest in a saucepan. Heat till just
about to simmer (watch carefully, bubbled
over milk is not fun). Remove from heat and allow to cool for 20 minutes so
the mixture is infused.
2. Meanwhile, cut the gelatine into fine pieces and place in a
heatproof bowl, and cover with the water. Leave till soft (about 10 minutes).
3. When soft, place over a pan of simmering water to melt (about 10 minutes). Once melted, add the infused
milk and pour through a sieve into a bowl.
4. Place the bowl over a large bowl filled with ice.
5. Meanwhile gather your lemon and blueberry jellies. Turn them onto a
chopping board and cut them into small shards. You only need 125g of each
chopped jelly (half of what you have made
– its too fiddly to make such a small amount).
6. Stir the blancmange mix occasionally until it starts to get lumpy.
This shouldn’t take more than 15 mins. At this point you can add the chopped
jelly and the almonds. As the mixture gets quite thick, they will end up
distributed evenly.
7. Pour the setting mixture into a mould (I used a rabbit but if you doubled the recipe, I bet one of those
plastic sand castle moulds would look great, but you’d have to wash it really
well) It should be ready in 4 hours.
For more Bompas and Parr madness, look out for my post to come of glow in the dark jelly...
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