Jelly with Bompas and Parr by Sam Bompas and Harry Parr

  • The universal jelly principle (page 24)

    from Jelly with Bompas and Parr Jelly with Bompas and Parr by Sam Bompas and Harry Parr

    • Categories: Mousses, trifles, custards & creams; How to...
    • Ingredients: gelatine leaves; liquid of your choice
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Notes about this book

Notes about Recipes in this book

  • Gin 'n' roses jelly

    • Potawatomus on May 24, 2026

      This was fun, but it’s essentially a gin and tonic made into an enormous Jell-O shot with a black light.

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Reviews about this book

  • Huffington Post

    This is the U.S. edition of Jelly with Sam Bompas and Harry Parr, and it is just as eccentric and adventurous an excursion into gelatin whimsy as the UK original.

    Full review
  • ISBN 10 1862058792
  • ISBN 13 9781862058798
  • Linked ISBNs
  • Published Jun 21 2010
  • Format Hardcover
  • Page Count 160
  • Language English
  • Countries United Kingdom
  • Publisher Anova Books
  • Imprint Pavilion Books

Publishers Text

Jelly is wobbling back into fashion and Bompas & Parr are at the forefront of the revolution. Here they present the definitive book on the history and making of jelly - a fun, informative, visually stunning and entertaining package. The book begins with an overview of the incredible history of jelly, from Henry VIII's 'jelly hippocras' to the fantastic forms dreamed up by the Victorians. It then delves into the science of creating the perfect jelly, using the very best ingredients and unmoulding techniques. An array of delicious recipes finally ensure that you can enjoy everything from super-economical fruity delights to flights of the fantastic (everyone should try their hand at a glow-in-the-dark jelly at least once!). With cutting-edge design and photography, and an unparalleled insight into the subject, this is the book to make all your jelly dreams come true.

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