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Friday, September 10, 2010
This is the same recipe I used for the last Fruity White Wine Jelly except that I replaced the mixed berries with the Kyoho grapes I bought from Korea last week. I have always loved jellies ever since I was young. I remember those jello packs my mum used to make jellies from - a sizable little packet of crystal mixture of gelatine,sugar and I suppose artificial flavourings. My mother would be making these jellos out of those old fashioned aluminum molds (shown in third photo above). Nowadays, we have many more options when it comes to molds. There are plastic cups and fancy silicone ones. I have myself, accumulated many fancy silicone molds like these but I have to confesss, as simple as these jello recipes may be, I am always very apprehensive when I make them - simply because, I find it a challenge to unmold them from their molds. With the silicone molds, I have almost never been able to get them out of the molds successfully with all imprints intact. I have the same problem when baking with silicone molds. I find Silicone molds convenient for simpler fares like muffins and cupcakes but disappointing when you are looking for nice, evenly browned imprint details (e.g. bundts, madelaines, canneles). I have been giving away my collection of silicone molds and have turned to anodized aluminum molds instead.
My recent attempts at making Jellies have also made me realise that the best molds to use for jellies would still be the old fashioned aluminum molds. A quick immersion of the cups/ bowls in lukewarm water is sufficient to release the jellies to yield beautiful details. Previous examples include the Fruity White Wine Jelly and the Strawberry and Cream Jelly.
So the next time you are tempted to buy another fancy colourful mold, be aware of the limitations. The humble cheap aluminum cups may be more trustworthy.
For recipe of this, please go here.