My Kitchen Table is a new collection of high-quality cookery books featuring mouth-watering recipes from the nation’s favourite chefs - Ainsley Harriott, Annabel Karmel, Antonio Carluccio, Gizzi Erskine, Ken Hom, Madhur Jaffrey, Mary Berry, Raymond Blanc, Rick Stein, Rosemary Conley and Sophie Grigson.
It’s easy to make your own jelly from fruit juice. Leaf gelatine is amazing.
It dissolves like a dream every time.You should be able to buy it in large
supermarkets. Alternatively you could use powdered gelatine. By setting
the jelly in two layers, you will get the berries set in the jelly on top and
the clear jelly underneath. I used individual plastic 150ml (¼ pint) jelly
moulds, which have detachable tops – this helps to release the jelly when
set.You could, however, use one large jelly mould or simply set the jelly in
My Kitchen Table My Kitchen Table is a new collection of high-quality cookery books featuring mouth-watering recipes from the nation’s favourite chefs - Antonio Carluccio, Mary Berry, Ainsley Harriott, Ken Hom, Madhur Jaffrey, Annabel Karmel and Rick Stein.