Where possible, I try to avoid buying food that had travelled halfway around the world to reach my plate, unless it’s transported by Feral Trade, ie. in the luggage of people who are making the journey anyway. Luckily for me, I have lots of jet-set friends to satisfy my foreign food cravings).
However, given that I haven’t flown for 4 years, I’m probably entitled to a few food miles, especially for something small, light and otherwise unavailable on this island. So when I spotted this powdered Aeroplane jelly from Australia, in berry blue flavour, in Harvey Nichols in Edinburgh, I just had to purchase a packet.
Given the number of hours trapped in a metal box in the air that is required to get to Oz, I don’t see myself visiting koalas in their natural habitat anytime soon. This jelly is my proxy flyer – it’s nice to think of it up in the firmament, perhaps over Italy. Flying. Singing. Nel blu, dipinto di blu…
Anyway, making jelly also provided an opportunity to try out the Star of David glass mould that I picked up in a vintage shop near Columbia Road market, East London a while ago. I don’t know why such a thing exists, but as I live next to one of the largest Heredi Jewish communities in the UK, it seemed an appropriate item to own.
To enhance the blueness (and to provide some nutritional value: I don’t kid myself that jelly is healthy) I added some blueberries (note: British!). I know not to push pineapple, kiwi or papaya into it, because (here comes the sciences) the enzymes do funny things to the gelatine molecules and prevent it from setting. Tinned pineapple is ok apparently.
What I also should have done, however, is read up about how to unmould it , and other useful jelly-related advice from the jelly clinic. I thought turning it over and tapping it would be enough. I think I was confusing jelly with ice-cubes.
So as you see from the photos, it was a bit of an epic fail, althought the Star of David stayed intact, which felt like a good omen. And it was pretty tasty too!
Time taken: 5 minutes (I have a very slow boiling kettle) to mix and pour into mould, plus setting time (overnight in the fridge)
Things learned: Harvey Nichols DO know how to spell fourth, but they call it the ‘Forth Floor’ because it offers ” a spectacular view of the city of Edinburgh on one side and the Firth of Forth on the other”. Spectacular is in the eye of the beholder…
Satisfaction (1-10): 2. And it only gets that for tasting nice.