Would I bu to try again at making jelly in a jelly mould.

[Poivresel]

It's several years since my last attempt at turning out a party perfect moulded jelly.
It's never worked for me.
Today I feel as if I could have another go and handle the almost certain disappointment.

Has anyone ever succeeded and if so what is your secret?

Spray of oil before pouring the cold mix in?
Sit it in hot water for 5 mins before turning out?

You’d have to give it a go to see which is best I suppose. It’s not something I’ve ever attempted but I vaguely remember DM doing it in the 70’s

If you want it to come out in the mould shape I find you have to slightly under dilute it with water to make it a bit firmer

Thank you.
I may try both the oil and the lesser dilution.
I have dh's gm's mould, it's proper of its time.

I was also going to say make the jelly slightly stronger.

Pro tip - when making 2 tone jelly in a mold, beware, or they slide apart!

Add some extra gelatine in? Or under dilute but then you have less jelly.

This is what happened last time I tried using my grandmother's jelly mould. Ectoplasm, anyone?

Reminds me of my mum making moulded jelly when we were younger.

She always added evaporated milk to half the jelly and called it blancmange (even though it wasnt but think she thought it sounded exotic and posh 🤣)

don’t forget to add the vibrating dildo to make it wobble

Wet the mould first, don't use oil 🤢. Is it a glass mould or plastic?

@Blanketpolicy yes! It was called a milk jelly by my mum! It was lovely served with some dream topping

I love a moulded jelly.

Mine usually turn out OK (not always though). I think the trick is under diluting the jelly. By quite a bit actually. I always do orange jelly and use orange juice with bits in instead of the cold water (at Christmas I use half orange juice and half port). That also seems to add a bit of substance.

The moulds with soft shapes rather than sharp shapes tend to work better too. And lower, flatter ones rather than very tall. Make sure it has properly set (at least overnight) before you try to turn it out. And finally, I always pour a bit of boiling water over the mould just before turning it out to loosen the sides. Put it on a big plate and invert with confidence.

I think if all this it is the under diluting that really is the key.

I have never wet the edges with water or oil but I know others do.

Good luck.

OMG! Dream topping! we used to eat so much powered crap back then

Soup (knorr chicken noodle) , drinks (cremola foam), deserts (Angel delight), sauces (goulash, coq au vin, beef bourginon (sp?). There was even powered milk! The cupboard was full of packets of powder! 🤣

Washed down with a lemonade float. - which was a glass of lemonade with a dollop of vanilla ice cream on top

My mother used to do this,she called it 'mousse'.

Use less water than the instructions ask for, and brush a bit of oil around the mould before you pour it in.
When it's set pull it gently away from the edges before you turn it out.