Gelatine is a versatile ingredient that has been used in cooking and baking for centuries, prized for its unique properties and ability to transform liquids into gels. Derived from collagen ...

For the jelly, put the sugar in a pan with 1 litre/1¾ pints of water and bring to the boil. Meanwhile, soak the gelatine in a bowl of cold water until softened. When the syrup has boiled ...

3 Add the soaked gelatine and any liquid to the hot juice. Stir until dissolved. 4 Divide the berries between 4 individual moulds. Pour over the liquid jelly. 5 Leave to cool then transfer to the ...

Combine the water, sugar, redcurrant jelly, cinnamon stick, lemon juice and peel in a saucepan large enough to take all ingredients. Bring to the boil. Make a paste with the gelatine and a ...