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One would think the dark ages were a dark time… Reading books like Umberto Eco’s ‘In the name of the Rose’ certainly leads us to believe that it was.
\nBut the fact is that there was a love for bright colors that can be witnessed in the illuminated manuscripts from that time. On the table brightly colored layered jellies were made by boiling pig’s or cow’s feet into gelatin. It must have taken the cook hours to prepare, deriving the colors from blood, berries, vegetables and Essex saffron, the jellies were decorated and scented as magnificent displays of the cooks talent.
\nJellies weren’t the desserts as we know them now, they would be savoury rather than sweet most of the time, sometimes even encasing whole fish for a dramatic effect.
\nGelee of fleshe -meat jelly- was a traditional Medieval dish and made by cooking pigs trotters and ears, calf’s feet and chicken in white wine. The jus and fat would then be reduced until it formed a jelly and the meat served with it.
\nWe still have meat jellies today in the form of ‘aspics’, covering pieces of meat, vegetables and sometimes eggs with gelatine made from beef bones.
\nIn culinary school, where we are taught the classic French cuisine we had to prepare a seafood jelly which was a terrible waste of perfect seafood and we also used jelly to decorate meat and fish with delicately sliced vegetables to then lightly cover it in gelatine to protect it from the air. Perfect for when you are preparing a buffet but a little old fashioned if you ask me.
\nBut it is very fascinating to think of it, that a medieval practice of encasing foods in jelly is still widely used today, centuries later. Now the sweet jellies are most popular, in bold colors and fun flavours and shapes, it is still a showstopper on your table as much as it was in the Middle ages.<\/p>\n

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That showstopper effect was exactly what I had in mind when I bought a vintage jelly mould in a charity shop in Sherborne, a Dorset village that has remained unspoiled by time.
\nThe mould quickly got a life of its own being baptised ‘The Sherborne Mould’ by two charming ladies of the village, enquiries about its use are being made and pictures of the finished product requested. I was glad to see I’m not the only one getting excited about a jelly mould, happiness can be found in the small things you discover in charity shops.<\/p>\n

When I write this I’m getting ready to drive off to the – hopefully sunny – south of England. I will be on the hunt for stories and at the same time giving my husband the quality time he deserves. I’ve been a bit absent of late because of the exciting things happening in my life because of this blog. I’m so thankful we are both creative minds and always\u00a0pursuing our dreams\u00a0through our creative work. We understand those moments when your inspiration comes and all you can really do is create. Time starts flying as hours become minutes and suddenly you find yourself having to turn on a light because you’re trying to write, or draw in the dusk.<\/p>\n

I’ve been working on a project for months and now I feel I should tell you about what I’ve taken on, a project that will take me ages to complete to the level I want it to reach. Yes it is a book, my book, my life’s work.
\nA celebration of British culinary history, lovingly painted by my warm feelings for Britain.<\/p>\n

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For this jelly I am using the vegetarian version of gelatine namely Agar agar, it is made from a kind of seaweed.<\/p>\n

What do you need<\/b><\/p>\n