Today’s Food Programme is talking about jellies, and how they should be revived.
Not sugar free sachet powder jelly (although when I’m being good dietwise, I often use these a free sweet). And not the wobbly superconcentrate blocks of coloured jellies.
More the homemade jellies set with gelatin or vegan seaweed based setting agents.
I’ve had a few goes at interesting things like this – and you can find the recipe for a strawberry / rosé wine jelly here.
I have also made a blancmange from scratch, but it seems that I haven’t ever written that up here.
There’s a picture of the bunny blancmange shortly before it fell apart:
And the recipe for this is over at Nibblous.
[…] It’s basically frozen blancmange. […]