Moulding for Fancy Jellies

Ingredients

• jelly
• grapes
• salad oil

Directions

1. Place the mould in a bowl of cracked ice to harden the jelly quickly.

2. Ensure the mould is even for a firm jelly when unmoulded.

3. Do not move the mould while filling to prevent separation of layers.

4. Pour in one layer of jelly at a time and let it set before adding the next.

5. For fruit or flowers, pour a half-inch layer of jelly, let it set, then arrange the grapes, leaving space around the sides.

6. Pour in another half-inch of jelly, ensuring it does not float the grapes.

7. Once set, cut the grape-stem with scissors to allow it to fall apart when served.

8. Fill the mould with jelly.

9. Serve jellies with whipped cream, custard, or fruit puree, poured around the jelly.