Jubilant Jellies

Even at an adults’ afternoon tea, with airs and graces and fine manners, there is still a little bit of kid in us that yearns for our childhood favourites of jelly and ice cream. The pleasure of jelly is in the mouthfeel: sweet, cold and wobbly.

To work out how much liquid your mould/bowl holds, fill it with water, then pour the water into a measuring jug. This way you know how much jelly to make. Try to use a flexible jelly mould as it makes it so much easier to get the jelly out. If your mould isn’t a standard size, you need approximately 1 gelatine leaf to 100ml of liquid (a little less if you aren’t unmoulding), so adjust the recipe as necessary.