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jelly top

Blood Orange Negroni Mousse

jelly top

Yesterday was Mother’s Day and in honour of our mum, I rediscovered a childhood treat that I associate with her making for birthdays and special occasions: frothy jelly! Basically a mousse made with jelly and whipped evaporated milk, it was soft creamy love in a bowl especially when layered with regular jelly too and some fruit. I can still picture the bowl that got used to make it as I hovered round, hoping to get a sneaky taste before it hit the table and I had to go and put my best frock on.

Because I no longer get to wear patent leather shoes and velvet party dresses, I’ve updated this classic idea to make it as grown up as I am these days and made my own fruit jelly instead of using a packet one. At this time of year, the brightest splash of colour comes from the beautiful blood oranges that are currently in season and I couldn’t resist harnessing that for a dessert on such a drab grey weekend to make the jelly. I’ve written before that blood oranges and gin make a perfect pair, but this time since it was a special occasion, I decided to make it a Negroni jelly and add red vermouth and Aperol as well. It took the pain out of waiting for the evaporated milk to chill enough to whip to a proper level of fluff…

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Nose to Tail at St John…

The restaurant fairy paid me a visit last night and took me to St John, home of nose to tail eating, and the place I have most wanted to eat at in London for years. As I’ve mentioned before, I’m a little bit wary of the knobbly bobbly wobbly bits of the beast as they require more cooking skill than I feel I have, so I have always wanted the chance to try the weird and wonderful, but well cooked. And I wasn’t disappointed!
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Quince Jelly

After trying quince and rhubarb earlier this year, I have been somewhat fascinated by this most majestic of fruits, so when my aunt arrived around with 3lbs of them she had got from a friend’s tree, it was like Christmas had come early. Looking at these beautiful small golden orbs, there seemed only one contender for what to do with them and that had to be quince jelly!

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