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Having a bash at Vodka Jelly!

2010-07-11T11:51:00.000-07:00

The guys at Jelly mongers gave us both a copy of their new book, 'Jelly with Bompas and Parr', which was a very generous work experience thank you gift. we love it!

As you can see we have been busy and have just made our first jelly. Our Mum and older sister, Ruby, were particularly taken with the vodka jellies and so this became the focus for our first attempt at making the wobbly stuff.

Vodka and Tropical fruit Jelly

Although not entirely faithful to our script we did our best with the ingredients we had and the additional problem of Ruby's dislike of most fruits. The only one she likes is pineapple which we read in the book is one of the few fruits, along with Kiwi, that hinders the setting process of jelly.
Sam and Harry's advice on using these fruits successfully in jelly is to heat them up; it upsets their nature apparently. A saucepan later and we're ready to mix in our gelatine sheets which would make ideal double glazing for hobbits, or indeed, pixies. Our mixture is then put through a sieve and carefully poured into 6 smexy cocktail glasses.

One released jelly from it's mould

There are great tips on how to get your jellies out of your moulds which involves heat, wobbling, poking with your fingers, slapping noises and a good deal of luck! We think we did pretty well; although it doesn't have the crisp shape of a cocktail glass but more of a soft mound. The family were all keen to have a taste but not before we reminded everyone that these particular jellies should be eaten responsibly as you can become quite bongo'd!

We're thinking of making an ultimate jelly, one that would push our jelly making skills to the limit. This jelly would have to have an aspect of fire about it, contain tonic water, which when back lit with UV it makes your jelly glow in the dark; and despite the initial worry of poisoning yourself it must contain at least a bit of gold leaf. The mongers assure us it is completely safe; in fact the body cannot absorb gold and so we can only assume it does eventually leave your system!! We'll keep you posted.

Occult Jam

2010-07-06T12:37:00.000-07:00

During our work experience with the jelly monger team we were introduced to a splendid new range of 'Occult Jam'. This particular flavour which features milk, sugar and Hendrick's Gin but it has an even stranger ingredient that is, for many, hard to swallow; it also contains a speck of hair from the head of Lady Diana!
Sam Bompas and Harry Parr, the gastro architects behind the the prolific and delicious Jelly Mongers, have playfully purchased some of Di's hair from Ebay and controversially popped a bit in their latest pots of Occult Jam. It's not to everyones taste but there is something quite magical about this product.

Sam and Harry were inspired to make this jam range as they asked to create something new for a Surrealist exhibition to be held at London's Barbican Art Gallery. They are now showing their 'Occult Jam' as art alongside work from Salvador Dali and Rene Magritte.

If Di's hair doesn't appeal then you can also purchase jam of Absinthe and pineapple blended with sand from the great Pyramids or Plum and Oak Jam which contains wood from the British war ship 'The Victory', Lord Nelson's battleship from the battle of Trafalgar.

Bompass said "By using things like sand from Egypt, hair from Princess Diana,if you are going to choose an odd ingredient, choose one that everyone can relate to. It can open up those conversations, and it will. Everyone can have those conversations about how they feel about it - it's the eternal debate of what is art. What has started out as art itself has become a product with a lot of major retailers".

We love this product which contains not only hair but a modern twist of alchemy and we can't wait to try it!

We'd like to suggest the JM team also try and create some Celebrity jams; perhaps they could make a marmalade containing the sweat of Robert Pattinson, we are team Edward all the way, or, our particular favourite Ron Weasley's handmade jumper bobbles in a champagne infusion of gooseberries.

We're getting hungry!

2010-07-03T18:13:00.000-07:00

We are getting hungry at the thought of working for Sam Bompas and Harry Parr at Jelly Mongers next week; the more that we research their antics and products the more we simply 'wobble' with excitement! London here we come!

www.jellymongers.co.uk