Wibble-wobble, wibble-wobble jelly on a plate. New book Jelly with Bompas & Parr drags the time honoured childhood dessert kicking and screaming into the 21st century. However, there’s nothing old fashioned about these recipes, from cocktails in jelly form to an alternative Christmas pudding the simple sweet has once again has been lifted to starring role.
The book begins with an overview of the history of jelly, from Henry VIII's 'jelly hippocras' to the fantastical jellies of the Victorian period. Moving on to science of creating the perfect jelly, using the very best ingredients and techniques. Finally a section on creating delicious looking jellies from super-economical fruity treats to incredible edible sculptures completes the book.
The book is easy to follow so the exotic results are easier to a chive than they look; it seems the real skill is in the turning out, but the expert Jellymongers (as they call themselves) give detailed instructions on how to ensure you get good results from every type of mould. The book lifts the humble everyday jelly to dinner party status amongst the more usual ingredients are gold leaf, glitter, absinthe, and yes you have read it right ,bacon. For the less experimental there is a section on layered and marbled fresh fruit and milk jellies which still have the wow factor.
We loved this exciting and innovative book, especially the stunning images of the pair’s jewel-like creations. It made us want to rush to the kitchen and start inventing jellies ourselves. We will be certainly having a go, afternoon tea with added wobble anyone?
Jelly with Bompas & Parr (Pavilion) RRP £14.99 is available from all good bookshops.
You can find out more about Bompas & Parr's jellys at www.jellymongers.co.uk
We received Jelly with Bompas & Parr free of charge for review