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who are these masters of the wobble you ask? |

The text from the Guardian's Word of Mouth Blog post on master jelly makers Bompas and Parr is a delight... perfect reading for a friday evening after a long week! There's nothing like whimsy to shift one's mood. I just have to quote bits from the post...
Jelly clinic: how to deliver a quiver
Sam Bompas and Harry Parr, the country's foremost jelly experts, are on hand today to introduce you to the magic and mystery of making jelly from scratch.
Jump straight in and post questions below, or read up on theiruniversal jelly principle, including a step-by-step guide and gelatine conversion chart first in preparation to unleash yourself on the world of jelly. When you're ready to go, try these recipes for a zingy lemonade jelly and stupendously striped clementine jellies
...Jelly is the ultimate party food, an animal-based dessert that predates Christ and was eaten by Henry VIII for both the first and second course of his 1521 Garter Banquet. Slap a jelly on your dinner table and guests will be hypnotized by its lewd wobbling and your kitchen prowess.The origins of jelly are shrouded in mystery, though one thing is clear - if you boil any collagen-rich meat and let the stock cool then you'll have a jelly. It would have tasted meaty even when sweet jellies became fashionable for the rich in the 16th century.
Yes, jellying today is ridiculously simple. But you must respect the jelly. Use the wrong ingredient or misjudge the gel strength and you'll be left with a sticky puddle. There's always the lurking danger of a jelly disaster.
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sex on the beach jelly |
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well thats a little more respectable! |
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the new look london |
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ok...any idea" |
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the clever duo! |
These last few pics were from a great site... a must see called www.london-ers.com and of course you MUST visit the one and only jelly mongers!!!
I wonder if they met at art school?
Hope you enjoyed this lighter post... thought a change of tempo was in order. Have a good weekend all!