January 15, 2012
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Jellymongers

by Harry Parr and Sam Bompas

This delightful little cookbook explores the lost Victorian craft of jellied desserts. Using good gelatin and real food is a revelation to people accustomed to the flavor and texture of Jell-O™. The glow-in-the-dark gin and tonic jelly was great. Linda says that last night’s cherry jelly, made with frozen cherries, was the best cherry dessert she’s ever tasted.