Monday 14 November 2011

Ruby Red Rasberries Caught In Suspension


Does jelly have a bad reputation? I'm not sure anymore. I think at one point people seemed to think that gelatin based desserts were a cheap and sugary cop out for a sweet finish to a meal. Perhaps the ridged mountain mould of translucent jiggly red stuff is a bit dated. Truffle terrines, champagne jelly and mango caviar are just some examples of the culinary hydrocolloid at work in our contemporary cuisine. I will still love jelly as a dessert. It is light, soothing, sweet, refreshing whilst retaining that satisfying bite and sensual slippery jiggle that makes it so easy to eat. On a tea break at Marks and Spencer with Mummy dearest, I couldn't help but pick out a petite pot of ruby red raspberry jelly. I think the colour and fruit appeals to people of all ages: if you're a child with no teeth, an adult wanting a treat, if you're a granny with no teeth, it's all good! And who can resist those fat whole red raspberries suspended in their original form in a sea of delicate but supportive and sweet bovine based extracts? Healthy stuff caught in suspension!

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