Moirs Jelly Powder Jelly
This classic Victorian-era dessert utilizes Moirs Table Jelly Powder to create a brilliantly clear and firm fruit jelly without the need for complex clarification. The concentrated gelatin block dissolves effortlessly in boiling water, offering a convenient way to prepare elegant molded desserts in flavors ranging from Raspberry to Calves Foot. Best served chilled and unmolded, it can be elevated with a splash of sherry or brandy for a sophisticated finish.
Ingredients
- 1 packet Fruit flavored jelly powder or concentrate (Originally 'Moirs Table Jelly Powder'. Use a standard 3oz (85g) packet of fruit jelly crystals or a concentrated jelly block.)
- 2 cups Water (Originally '1 pint' or '2 pasher'. Use boiling water.)
- 1 tablespoon Sherry or Brandy (Optional, for flavor. If using, reduce the water by an equal amount.)
- 1 tablespoon Powdered sugar (Optional. Use only if the jelly is too tart.)
Instructions
- 1Remove the jelly mixture from the packet. Note that historical Moirs packets contained a compressed block rather than loose powder; if using a modern block, there is no need to crush it. Place the jelly content into a clean ceramic or china bowl (avoid metal vessels).
- 2Bring the water to a vigorous boil. Pour exactly 2 cups (1 pint) of boiling water over the jelly in the bowl. Stir gently with a silver or wooden spoon until the mixture is completely dissolved and transparent. Do not use more water than specified, or the jelly will not set properly.
- 3If desired, add a splash of sherry or brandy for flavor, ensuring you reduce the initial water quantity by the same amount to maintain the correct liquid ratio. If the jelly variety is too tart (sour), you may dissolve powdered sugar into the hot mixture to taste.
- 4Pour the liquid jelly into a mold. Place the mold on ice or in a refrigerator to set. Allow it to stand until it is completely firm and cold.
- 5Just before serving, dip the outside of the mold briefly into warm water to loosen the edges. Wipe the mold dry, then invert it onto a serving plate to release the jelly.