Jelly has seen a resurgence mostly due to the acts of Bompass and Parr , two London Jelly Mongers who burst on the scene creating famous landmarks of London in Jelly . As usual I am trailing sadly behind the trend as Bompass and Parr have temporarily diversified with the Parliamentary Waffle House. where you can select waffles based on your political leanings.
However when I last watched Bompass and Parr, they were appearing on the excellent kids show Gastronauts . Presented by the lovely Stefan Gates , Gastronauts makes food and science fun for kids, B&P were aiding in the mission making glow in the dark jelly using the simple addition of tonic water which glows under UV light.
In word association you say Gin, I say Tonic (or maybe Palace). A little Google showed Bompass and Parr have a recipe for a Gin and Tonic Jelly flecked with gold , Nigella has one dressed with White Berries.
A little late having set my heart on a gin jelly, I dug around in the cupboards to find no plain gin, but some beautiful homemade year-old Sloe Gin. I put together a recipe for a Sloe Gin Jelly , the bright colour is not from anything artificial, simply from the sloes slowly leeching their vibrant rosey colour .
It tastes rosey too , delicate and floral certainly banishing any memories of oversweetened vodka jellys from my uni days. Whats anyone else do with their Sloe Gin other than drink it ?
Sloe Gin Jelly
Makes two small yogurt pot sized jellys
4 sheets gelatine
1 tbsp caster sugar
150ml sloe gin (recipe here)
- Cover the gelatin sheets in water allow to soak for five minutes
- Heat the water until warm but not boiling
- Add the gelatin and stir til dissolved
- Allow to cool then stir in the gin
- Pour into moulds and allow to set in the fridge for at least 6 hours