Note: Making a moulded jelly requires a serious amount of gelatine, which results in a firm jelly. If you prefer a more softly set jelly, reduce the gelatine by one-third and set it in a bowl instead. You’ll need to begin this recipe a day ahead.
This recipe is from the December 2011 issue of Australian Gourmet Traveller. Recipe by Emma Knowles & Alice Storey, photography by William Meppem, and styling by Emma Knowles & Alice Storey.