Last article on Jelly - I promise

I was keen to do a savory champagne jelly with salmon row to match a fried salmon. I failed. It looks pretty but the flavour needed to be much more intense.

Jelly - The New Ice Cream

3 or 4 years ago savoury ice cream in a meal was the hip and groovy new thing. In more recent times it has been edible flowers. While there is a certain level of fad about them, I have tasted some revalationary interpretations. A recent standout was avocado ice cream and sashimi. Amazing!

Savoury ice creams have been influenced by Japanese cuisine; which can be random and adventurous but will definitely expand your imagination immeasurably. http://japaneseicecream.blogspot.com/

Jellies, while having a long history in fine dining in Europe through out the 19th century and probably earlier, are making a come back in both savoury and sweet form. Now if you think that a star anise and Roquefort jelly presented with a wagyu eye fillet is extravagant, check out this web page on historic food presentation and your perception of extravagance may be tempered. http://www.historicfood.com/Jellies.htm

I have had my attempt recently with jelly, beyond the packet mix of my childhood.

With a sweet focus, this deconstructed fruit salad encouraged me greatly and pleased the guests. Being winter, the berries came forward and the berry recuction as a dressing was fantastic with the cookies and cream ice cream. And last - the subject - my jelly. This is fundamentally my syrup base for poached pears.

Recipe:

Mix 1/4 cup of sugar, with 1/2 cup of water along with a dash of dry red wine. I used zinfandel so it provided some tannin and savoury notes.

Add star anise, nutmeg, a cinnamon quill, a light grinding of pepper, and a shaving of fresh ginger to the sugar syrup and bring to the boil then lightly simmer for 5 minutes.

Strain the syrup to remove the spice solids.

Adjust sweetness to taste (add more sugar or dilute with water to suit your dish), then add redissolved gelatin to the mix.

For interesting presentation use a small cupcake container or decorative ice cube container.

The Sleep In Is Over

Almost a year's break from the blog gives you the chance to look at food and wine from a slightly different perspective. Lets you throw away the restrictions you set yourself when you started writing.

The coming months will expand to include selections of great wine and food and my holiday to France!

Stay in touch.