Jelly has long been seen as a joke in the food world, but lately, it’s become a trendy dish. This may seem odd, given its reputation from the 1950s, but chefs today are turning it into visual spectacles for social media. According to the New York Times, this jelly revival is happening because chefs are searching for new ways to create eye-catching dishes now that molecular gastronomy feels outdated.
Interestingly, jelly isn’t just going through a phase. Supermarkets reported a spike in jelly cube sales last year, and vintage jelly molds are flying off the shelves. About 15 years ago, the duo Bompas & Parr, known for their elaborate jelly creations, published a book that ignited interest in this classic dessert.
Many people hesitate to dabble with jelly due to its main ingredient: gelatine, which comes from pork. However, vegan options like carrageenan and agar are now easily available, making it accessible to everyone.
If you’re eager to join the jelly trend, make your own! It’s less complicated than you might think. But here’s a tip: jelly recipes can be tricky because there’s no one-size-fits-all method. The variables are endless; molds come in various shapes and sizes, and timings are often inaccurate. Your best bet is to measure the liquid needed by filling your mold with water, then use that volume to determine how much gelatine you need—typically one leaf for every 100 ml of liquid.
Before you start, it’s helpful to know that gelatine leaves come in different strengths, labeled bronze, silver, gold, and platinum. For most home cooks, the platinum variety will be the easiest to find. Just remember to soak the leaves in cold water first, then add them to liquid that is warm but not boiling.
### A Jelly Experiment: Grapefruit Jelly
Trying out a jelly recipe? Start simple. I chose grapefruit jelly. Instead of squeezing grapefruits, I bought grapefruit juice. Following the recipe wasn’t straightforward with gelatine measurements either, but I adapted it. The main issue came when I tried to remove the jelly from the mold. After boiling water, I realized the mold got too hot and melted part of my jelly. The result was a bit messy but surprisingly tasty!
### Summer Fruit in Raspberry Jelly
Next, I made raspberry jelly with summer fruits. I opted for fruit cordial instead of fresh raspberries for ease. My mold was big, requiring a staggering 19 gelatine sheets. Despite my efforts, the fruit kept floating to the top. After a long wait, and several adjustments, I finally managed to make a gorgeous, fully set jelly that collapsed spectacularly when I tried to turn it out.
### A Look Back at Savory Jellies
Did you know that the first jellies were savory? In the 14th century, they were a labor-intensive affair. Today, jellies can include meats or veggies in a flavorful broth, creating dishes that look impressive but can be surprisingly bland. My chicken jelly, made with diced chicken and vegetables, ended up looking like a funky paperweight. The taste? Not so great.
### The Playful Blancmange Rabbit
Using a rabbit-shaped mold, I ventured into blancmange. While I had heard of it, I didn’t have a clue what to expect. Combining gelatine, sugar, and milk can be challenging, but success is possible. Although I fought with my mold, it finally released. Looks cute, but let’s just say adults avoided it!
### Striped Jelly Fun
For something more creative, I tried making a striped jelly. I layered different colored jellies, which sounds easier than it is. Patience is key; you can’t just pour layers one after the other. Eventually, I ended up with a somewhat lopsided tower that made for a hilarious story.
### The G&T Jelly
Lastly, I tackled a sophisticated G&T jelly. With gin, tonic, and lemon, it sounded both fancy and manageable. The result? A visually stunning jelly that tasted just like the drink. Even better, it was a hit at a dinner party.
### Conclusion
Jelly is making a comeback, and whether you love it or hate it, it’s undeniably fun to make. So, gather some friends, and give jelly a try! You might just end up with a new quirky favorite.
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