TOPS TIPS FOR SUCCESSFUL JELLYING
 

What to do if you don’t have a microwave

Place the jelly cubes in a metal or heat-proof glass bowl over a pan of simmering water. Add the melted jelly cubes to the measuring jug (making sure not to leave any behind) before continuing with the recipe.

 

What fruit can I add?

You can add almost anything but don’t add pineapple, kiwi or melon or your jelly won’t set.

 

Can I add alcohol?

Yes, but don’t replace more than 25% of the water with hard spirits as too high ABV will prevent the jelly setting. 

 

Unmoulding the jelly

To unmould from a Benham & Froud plastic jelly mould first fill a bowl with hot water (about 70 degrees).Holding the mould at the edges dip the mould into the water for about 5 seconds. Ensure that you put the mould in right up to the rim.

 

Place an upside down plate over the mould, turn the mould and plate over whilst giving it a firm shake. The jelly should drop out. If not dip again for a few more seconds.

 

Wetting the plate you are unmoulding onto first is a good idea: it allows you to reposition the jelly.

 

Cleaning the mould

Benham & Froud plastic moulds should be hand washed and left to air dry. Putting the mould through a dishwasher cycle will make it deform.

JUBILEE STRAWBERRY & BASIL FRUIT CUP

1 x pack of B&F Strawberry & Basil Artisan Jelly Cubes (available from Selfridges)

Special ingredients: strawberries, cucumber 

Option ingredients: Pimm’s No1, Gin 

 

PART ONE

1. Chop a small handful of strawberries. Peel, deseed and finely chop about 4cm of cucumber, Fill the jelly mould half full with the strawberries and cucumber.

 

2. Place three Strawberry & Basil cubes into a microwavable measuring jug. Microwave on full power for 15 seconds, or until melted.

 

3. Top up the measuring jug with water up to the 300ml mark. If using alcohol add 50ml to the jug then continue to top up with water. Scoop off any remaining bubbles.

 

4. Pour the jelly mixture over the fruit. Place the jelly on a tray and refrigerate until just set (two - three hours).

 

PART TWO

1. Place three Strawberry & Basil cubes into a microwavable measuring jug. Microwave on full power for 15 seconds,or until melted.

 

2. Top up the measuring jug with water up to the 300ml mark. If using alcohol add 50ml to the jug then continue to top up with water. Scoop off any remaining bubbles.

 

3. Pour the jelly mixture over the set fruit jelly layer. Place in the refrigerator and allow to set for a further three hours or overnight.

 

4. Unmould the jelly onto a serving plate.

BLACKCURRANT BRAMBLE

1 x pack of B&F Blackcurrant Artisan Jelly Cubes (available from Selfridges)

Special ingredients: blackcurrants and raspberries

Optional ingredients: gin

 

PART ONE

 

1. Wash the fruit and fill the jelly mould half full.

 

2. Place three Blackcurrant cubes into a microwavable measuring jug. Microwave on full power for 15 seconds, or until melted.

 

3. Top up the measuring jug with water up to the 300ml mark. If using gin add 50ml to the jug then continue to top up with water. Scoop off any remaining bubbles.

 

4. Pour the jelly mixture over the fruit. Place the jelly on a tray and refrigerate until just set (two - three hours).

 

PART TWO

1. Place three Blackcurrant cubes into a microwavable measuring jug. Microwave on full power for 15 seconds, or until melted.

 

2. Top up the measuring jug with water up to the 300ml mark. If using gin add 50ml to the jug then continue to top up with water. Scoop off any remaining bubbles.

 

3. Pour the jelly mixture over the set fruit jelly layer. Place in the refrigerator and allow to set for a further three hours or overnight.

 

4. Unmould on to a serving plate.