The jelly seems singularly English to me. I didn’t eat them for years, being a vegetarian, but having turned to eating animal foods from organic, sustainable sources, and in becoming interested in using the whole creature, gelatin is something we’re eating now. I was so pleased to find organic gelatin powder, so we’ve been making our own jellies.
When I was at Liberty for the lovely book launch for Decorate I came upon a beautiful glass jelly mould in a traditional shape, and fell hopelessly in love. We saw a few at the antiques fair but their material was questionable, so we kept looking. Found! I am rather fond of a bubbly elderflower presse as a jelly. I’d like to try floating edible flowers in a jelly, perhaps made right in a champagne flute (with champagne!) as we saw on the achingly inspiring Treats from the Edwardian Country House. I will be so happy when we can use our own fruit to make jellies, I’ve planted out the strawberries today, though we may miss them entirely this year. Perhaps they’ll establish a beautiful patch for next. Have a lovely weekend! I’ll be twittering and pottering in my studio tomorrow, though the garden is beckoning with increasing urgency.