Jellies can be made with either a sweet or savoury liquid and are set, usually in a mould, with a setting agent such as gelatine, agar–agar, pectin, carageen moss or isinglass (a form of setting agent made from the swimming bladders of fish). Jellies aren’t always made from clear liquids but can be made with flavoured milk, yoghurts and creams as well as wine, champagne and coffee. Some jellies are made by boiling fruit juice and allowing it to set using its natural pectin (these jellies won’t melt at room temperature); others are made with fruit juice using a setting agent such as gelatine (these may melt quickly at room temperature); they may be made with commercially prepared cubes or crystals that are stirred into boiling water and then set in the fridge; or obtained by boiling meat or fish bones and tissue (rich in gelatinous substances), and used as a garnish, like aspic, or served on their own like consommé.
Also known as — jello
Recipe by Alain Alders