As H&A writer Ellie Tennant discovered when she got the scoop on jelly moulds for our April issue, this wibbly wobbly party treat has an illustrious past (dating back to the 1300s). H&A teamed up with jelly makers extraordinaire Bompas and Parr to show what these on-trend moulds, which came in shapes from ceramic armadillos to conical bra-shaped towers, could make.
Jump straight in and post questions below, or read up on their universal jelly principle, including a step-by-step guide and gelatine conversion chart first in preparation to unleash yourself on the world of jelly. When you're ready to go, try these recipes for a zingy lemonade jelly and stupendously striped clementine jellies
Jelly With Bompas and Parr. Radical British gelatin enthusiasts go wild here. Get the book and a package of French gelatin sheets from Amazon. You will have the best time! Most recipes revolve around alcohol, of course.
"Bompas and Parr: Return of the Jelly Knights" - Taking the term to whole new levels, the British food and design consultancy duo Sam Bompas and Harry Parr has breathed new, refreshingly artificial, and entertaining life into what is known as "food experience." Featured in Delicate: New Food Culture http://shop.gestalten.com/delicate.html #Video by #Gestalten #food