Lemon Jelly

A dear friend Christopher R bequeathed me the base ingredient for this delightful dessert, along with the knowledge that it cost a trifling 30-40 of his fine British pence. A bargain at twice the price, one might say, for it is so engineered that it can be transformed into pudding for up to 4 people.

I envisaged delicately sculpted sides, texture which quivers at the merest hint of pressure – dessert perfection. Some of you may fear this immensely complex dish; I am here to tell you “fear not“, for you too can soon be feasting on this divine ambrosia, this heavenly nectar, merely by following this step-by-step guide and avoiding the pitfall into which I lunged headfirst (see below).

2013-01-29 18.10.12 First: assemble a packet of jelly, and a jug.

2013-01-29 18.11.222013-01-29 18.11.15 Next, chop up the cubes and place in the jug. Then fill up to the 200ml mark with water.

2013-01-29 18.12.38 Place in microwave and heat for 1 minute.

2013-01-29 18.13.47 Pour in some cold water.

2013-01-29 18.14.20 Fill up to the 1 pint mark.

2013-01-29 18.14.41 Stir.

2013-01-29 18.21.28 Make a note of the time (17.17)

2013-01-29 18.15.12 Pour into moulds *

2013-01-29 18.16.022013-01-30 12.17.49 Place in the fridge

2013-01-30 12.17.40 Wait a while (this is 11.15am)

2013-01-30 12.18.092013-01-31 19.05.51 Marvel at the wibbling firmness and contradictions

2013-01-30 12.18.46 Realise that you forgot to grease the moulds, and have them come out in a gloopy mess.

2013-01-31 19.07.17 Or try following the wisdom of yahoo answers and submerge in warm water for a few minutes… then upend it to make a gloopy mess.

I hope you’ve all come away from today feeling most enlightened, and having a nice glow of superiority in your jelly-making skillz. Baking duties will resume next week…

*At this point, you should grease the moulds.


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