Vintage Glass Jelly Moulds

glass jelly moulds

The vintage trend is everywhere – clothes, home decor and cooking are going retro with a vengeance. Meanwhile on the television the likes of Kirsty Allsop and ‘The Great British Sewing Bee’ programme are championing traditional crafts and the best parts of running a house the way your grandmother used to. It’s quaint, it’s sweet and it’s all quite easy to achieve.

Style up your kitchen with glass jelly moulds

You may not be ready to replace your entire wardrobe with vintage prom dresses, but a few decorative tweaks can give your home a charmingly retro style. You don’t need to replace your whole kitchen – unless you can boast metres of gleaming steel and glass, your existing kitchen units should lend themselves to some vintage dressing as this mostly involves some clever accessorising.

Now ideally anything you have in your kitchen should be useful as well as beautiful, so choose carefully. Wares of Knutsford has an ideal selection of retro themed kitchenwares including Mason Cash mixing bowl and enamelware. However some of our favourite items are the vintage glass jelly moulds. Available in two shapes, round and oblong, the mould has a genuinely vintage look and, best of all, is actually really useful for presenting beautifully shaped jellies, blancmanges and similar retro desserts – for adults as well as children!

Blancmange recipe for glass jelly moulds

Like chicken Kiev, prawn cocktail and vol au vents, blancmange fell out of fashion for a while, but now it’s back! A glass vintage jelly mould is perfect for this recipe.

  • 300ml full fat milk
  • 75g caster sugar
  • 2 tablespoons ground almonds
  • 5 leaves of gelatine
  • 425ml double cream
  • 600g ripe strawberries, hulled
  • 1 and a half tablespoons icing sugar

Start by whizzing up the strawberries in a food processor. Pass the resulting puree through a sieve to remove seeds, then set aside for later.

Boil the milk with the caster sugar and ground almonds, then reduce to a simmer for about five minutes. Remove from the heat and set aside for a little while to cool.

Meanwhile soak the gelatine in a little cold water for five minutes, then squeeze out any excess and add to the pan of hot milk, stirring until the leaves dissolve. Add about three quarters of the double cream and the strawberry puree and mix well to combine. Pour the mixture into your jelly moulds and allow to set in the refrigerator overnight.

To serve, turn out the blancmange and whip up the remaining cream with the icing sugar to decorate.

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