A favourite jelly recipe from Bompas & Parr
The perfect boozy recipe to accompany our April issue's antique jelly moulds feature
As H&A writer Ellie Tennant discovered when she got the scoop on jelly moulds for our April issue, this wibbly wobbly party treat has an illustrious past (dating back to the 1300s).
H&A teamed up with jelly makers extraordinaire Bompas and Parr to show what these on-trend moulds, which came in shapes from ceramic armadillos to conical bra-shaped towers, could make.
Here's something to fill your own jelly mould with...
Gin, Elderflower and Violet Jelly
For 500ml of jelly or enough for 4 people
5 leaves of gelatine
100ml Tanqueray gin
75ml elderflower cordial
75ml violet liquer
Juice of half a lemon
Food dye of your choice
Mix all the liquid in a large mixing jug. Cut the leaf gelatine into a heatproof bowl with a pair of scissors. Add enough mixture to cover it (about 100ml). Leave the gelatine to soften for five minutes.
Bring a pan of water to the boil and place the bowl of softened gelatine on top of the pan of boiling water. Keep stirring the liquid until the gelatine dissolves completely.
Combine the melted gelatine mix with the rest of the liquid by pouring it through a sieve to remove any unmelted lumps and into a measuring jug.
Add food colouring until desired hue is achieved and pour mixture into your mould. Set in fridge for a minimum of two hours. Unmould by submerging the jelly in hand-hot water and flipping on to a plate.