How to Make Champagne Jellies - The Victorian Way

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Happy New Year! The festive season is coming to an end at Audley End House and we find Mrs Crocombe busy preparing a light after-dinner palate cleanser. An ideal way to celebrate, this sparkling wine jelly is very easy to make and will keep its bubbles even after setting if properly chilled in advance. Keep in mind, it's just as alcoholic as a glass of Champagne!
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INGREDIENTS
• Bottle of Champagne (or another sparkling wine)
• 5 oz (140g) sugar
• 8 sheets gelatine
• Diced fruit (optional)
METHOD
1. Chill the Champagne as cool as possible before beginning. This will help to keep the bubbles in. You could put it in the freezer for 30-40 minutes, but be sure not to forget it's in there as it will explode!
2. Soak the gelatine sheets in cold water.
3. Put a little Champagne in a pan and heat with the sugar and gelatine sheets, stirring until dissolved.
4. Strain the mixture and leave to cool at room temperature.
5. Once cooled, gently add the remainder of the Champagne.
6. Pour into moulds and allow to set in the fridge for a few hours.
7. Turn out of the moulds and serve.
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CHAPTERS
00:00 Introduction
00:34 For this recipe, you will need...
00:53 Dissolving the sugar
02:53 Completing the mixture
03:38 Moulding and setting
05:03 Turning out
07:01 Final presentation

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Опубликовано:

19 июн 2024

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Комментарии : 603

@lewdwig Год назад

“To really bring out the sparkle, I shall be setting fire to Mary-Ann, which Lady Braybrook finds frightfully amusing.”

@idjtoal Год назад

"Not all of her, of course. Just the hair."

@rachelc1492 Год назад

@@idjtoal that made me laugh so much.

@JazzHands Год назад

LMAO

@gerbertperson Год назад

Best comment lol

@IllStayNMyBubbleTY Год назад

Best comment! 🏆 Love ur humor

@singbike5832 Год назад

"It is one of the FEW modern conveniences that I allow in my kitchen," said Mrs. Crocombe, disapprovingly peering over her glasses at the frozen pizza, gravy mixes, and salad dressing bottles in most of our homes.

@cynthiachengmintz672 Год назад

Boxed macaroni and cheese (but I disapprove of that too)!!!

@djnoneofyourbusiness525 Год назад

Right? I felt the judgment right away 🫥

@MintyArisato Год назад

i'll endure the disapproval for my delicious ranch dressing

@gnas3390 Год назад

I felt so violated, like how can she possibly know this and yet so guilty at the same time. I'm sorry Mrs. Crocombe.

@indecisivesimp-leton6236 Год назад

And yet I feel there might be a hint of pride that so many people can keep such food fresher for longer then anyone could have dreamed of back then. But knowing her she'd much rather not show it. 😅😂

@margaretbarclay-laughton2086 Год назад

When my mother was in service ,not such a high standing household as mrs Crocombe served, claret jellys were often made forgrand dinners. Mum taught me how to make them they caught light from the candelabra and glowed like garnets on the table.

@martynnotman3467 Год назад

My Nana used to make port jellies to go with beef at Christmas

@arminarlert1953 Год назад

That sound cool!😮 wonder how that looks

@martynnotman3467 Год назад

@@arminarlert1953 very festive actually. Like little red santa hats 😄

@TrappedinSLC Год назад

@@martynnotman3467 That sounds really good, actually. Kind of like cranberry sauce with turkey.

@lauracatania5063 Год назад

@@martynnotman3467 I think I would enjoy that

@princevesperal Год назад

So Jell-O™ shots are actually Victorian in origin! This channel really *is* educational!

@vikingmama93 Год назад

I thought the same thing! 🤣

@DavidBrown-ye5xv Год назад

They’ve come a long way from the table of the aristocracy to a walk up window on canal street 😂

@xr6lad Год назад

Jell-O didn’t exist in Victorian times. It’s a brand name.

@princevesperal Год назад

@@xr6lad You think I don't know that? I even jokingly included the " ™ " mark in my comment. We tend to call them "Jell-O shots" regardless of which brand is being used.

@pinkcupcake4717 Год назад

the aristocracy getting LIT in the 1800s.

@finfan83 Год назад

"As these are in copper molds, not ceramic , they should turn out with quick dip in hot water or being wrapped around with a hot cloth" - I bet no mould dared not to turn out in Ms Crocombe's kitchen !

@judithkimmerling770 Год назад

I think that first jelly didn’t come loose from the mold very well; the bottom doesn’t have the clean lines of the rest. I think Mrs C adjusted her method a bit and the rest released from their molds just fine.

@gnas3390 Год назад

One stern look from Mrs. Crocombe and the jello lept right out of the mould.. She's like a polite drill sergeant who doesn't scream and swear at you.

@syedmazharhasan6803 Год назад

Will I ever make this? No. Will I watch this video? Absolutely yes.

@FrolleinFroschbein Год назад

Well, you would have to be able to afford champagne and Mrs Crocombe first.

@GingerBun Год назад

it's so relaxing

@pinktweedy3325 Год назад

You should give it a go. It's a really simple recipe and well worth the small effort.

@AkChiVibes Год назад

I made one of her Christmas custards, I thought no way will mine work as well. Was amazing. I poured a small amount of Lagavulin smoked whiskey on top. It was SO good. I was sincerely proud of myself. Give it a go! I think I’ll try this recipe as well! Happy New Year from 🇬🇧

@syedarizvi7290 Год назад

I feel the same way!

@OofusTwillip Год назад

A few years ago, Jell-O had a "sparkling" white grape flavour, that required chilled ginger ale instead of cold water. Not as sophisticated as champagne jelly, but quite interesting.

@indecisivesimp-leton6236 Год назад

Child friendly

@rabbit.of.ill.portent9303 10 месяцев назад

I remember those as well!! Lord, it was so delicious 😍 I'm happy to see someone else know what I'm talking about and it wasn't just some fever dream I had

@OofusTwillip Год назад

The sophisticated ancestor of jello shots!

@LuzMaria95 Год назад

Yes! 😁

@cbright4589 Год назад

My daughter and I visited Audley End House back in June. (We're from Southern California.) It is so beautiful in person, the grounds are pristine and we even took a walk through the kitchen. So cool to see everything in person. We loved our trip!

@Kit.E.Katz45 Год назад

I hope to visit on my trip this summer!💖

@pinktweedy3325 Год назад

I keep saying I will go, it's not all that far from where I live. Maybe this summer.

@Ade_are_you_ok Год назад

I'll let my friend Kelly know, she works on the grounds

@karensiegel6669 Год назад

So lucky! Would love to go there!

@pawpatrolnews Год назад

Did you sample the champagne jellies?

@jonirnmomba4130 Год назад

May I request 12 days of Crocombe for next Christmas? Nothing celebrates Advent like the elitist shade of our fave head cook.

@louisecooper2580 Год назад

If you're request comes into being I'll definitely be watching

@BurgerwithPeanutButter Год назад

I'm not English, never even been to England, yet this series makes me ridiculously happy. There's something so charming and warm about it. Love it. Thanks for continuing to produce these lovely snippets of food history.

@Saskatchetooner Год назад

This is cute eh

@Faithfully103 Год назад

Me too , I love it!

@gmar7836 Год назад

Was in Uk a week ago.

@annakeye Год назад

I've actually made these with sparkling rosé and they looked amazing dished up with raspberries and strawberries. That was in the 1980s and now I've got the urge to make them again. Thanks Mrs. Crocombe and a very happy new year to you as well. 🍾🍾🍾

@maeannengo4908 Год назад

Imo I'll use agar agar instead of gelatine so it sets quickly and won't melt at room temperature

@kcinca5410 Год назад

Such a coincidence! My daughter made a dessert, French 75, which is basically Champagne Jelly, this New Year's Eve. She served it with grapefruit sections. It was was delicious and, yes, quite the palette cleanser. We loved it.

@malini1999 Год назад

What does Palette cleanser mean? (Non native english speaker asking)

@theresaalexander4142 Год назад

@@malini1999 palette cleansers clear flavors from your mouth and throat. Sort of like tea can do. But better.

@VeryCherryCherry Год назад

@@malini1999 it's traditionally a part of French cuisine, but not limited to it. It's a small bit of food or drink served between courses to clear away the residue and flavours of the previous dish from your mouth and tongue, so that your mouth is fresh for the next dish.

@ruremerjerpullche2150 Год назад

It's "palate", not palette

@ariannasv22 Год назад

That sounds amazing

@rlowethewitch8417 Год назад

What she said about gas and electric lighting is something that was in the middle of changing during the Victorian Era. Candle light was widely used for a long, long time, but around the time of the Victorian Period, the use of gas as a light source started to appear inside homes. It worked, and was a large part of why ornate wallpaper became so widely used (and had the unintended side effect of causing arsenic poisoning, since the first real standalone green pigment, Scheele’s Green, was extremely popular and the main ingredient of it was arsenic). The problems it caused, though, was that it left a grimy residue, and was also potentially explosive. Thus, the later Victorian period saw the development of electric lighting, seen as a much better, cleaner alternative to gas lighting. Big names at the time welcomes electricity into their homes, thus it became seen as the new big thing, something that, if you could afford electrification into your home, you were sort of a hot shot, the right type of person to be around. Funny thing too, it was so new and unknown how it worked for so many people, there were little placards that told people not to attempt to light the thing with a match, but rather all you had to do was flick the switch!

@hispid1 Год назад

I came for the shade, but stayed for the firework display at the table ;-)

@xr6lad Год назад

Wonder if Mrs C poured a little glass of champagne and set aside for herself for a afternoon tea in her sitting room: just to verify the quality of course.

@martynnotman3467 Год назад

If by "little glass" you mean half a bottle then almost certainly

@xr6lad Год назад

@@martynnotman3467 👍🤣

@yiosefdln7621 2 месяца назад

😂😂

@Sarahle3 Год назад

Somehow seeing those desserts jiggling and wiggling is just so delightful.

@jennocontreras623 Год назад

I am now proceeding to call my fridge an "Ice Cave" lol

@angrychef Год назад

It's hard to find the words to describe how much I appreciate Mrs. Crocombe.

@EnglishHeritage Год назад

We appreciate you! Thanks for watching.

@corvuscorone7735 Год назад

And them suddenly, for 7 minutes and 57 seconds at least, a rather dreary day becomes beautiful.

@jasonsmart3482 Год назад

When I watch these videos all my troubles seem to melt away, at least for a few minute, as I indulge in dreaming what it would have been like living in a grand house during the Victorian era.

@bb22602 Год назад

A lot would depend on if you were upstairs or downstairs.

@Nails_By_Kimberlee Год назад

@@bb22602 and male or female.

@MonkeyspankO Год назад

I am fascinated by the whole Victorian/Edwardian jelly dish concept. The molds, the various different ingredient styles, layering and the internal decorations (flower petals, etc). Its not much of a food item, but its such a beautiful thing that just disappeared from western dining tables. Ironically in some ex-colonies in Asia, Jelly traditions are still very much alive (although usually made with agar agar), but they retain the concept of intricate designs.

@matthewcole4753 Год назад

It was well and alive in the U.S. through the 1970's, with Jello Salads and plenty of cookbooks with recipes. But I think the perception soured when Aspics (meat gelatins) were popular and every name brand hopped on this fad. It didn't disappear entirely, there are still a wide variety of flavors. It just doesn't have the perceived luxury or popularity it once had.

@princevesperal Год назад

Indeed, we've seen quite a few jellies prepared by Mrs Crocomb, alongside other "molded dishes"! As pointed out by the commenter above, they were fashionable again in the second-half of the XXth Century until the 1970s, including for savoury dishes. Maybe they will have another come back eventually!

@stephernoodle Год назад

In many parts of the US decorative jello mold dishes are still common at holidays!

@hollybyrd6186 Год назад

It was sign of money. The time of making it from bones, and enough ice to set it. Ice cream and jellies were a major dessert in summer in wealthy houses.

@Ea-Nasir_Copper_Co Год назад

@@princevesperal 20th century.

@MsWinterlife Год назад

Made champagne jellies last night, didn’t realise that the alcohol taste would remain strong even after partial cooking, very interesting flavour as a result. Oh and there were so so so much foam, and we ended with a layer that was almost like meringue on top of the actual jelly.

@karensiegel6669 Год назад

Like Jello 123 had 3 layers. Cool!

@futurecyber01 Год назад

During the Victorian age, gelatin was extracted by boiling cow or pig hooves in a giant kettle for several hours. Next, the liquid would be strained and the bones discarded. The liquid was then left out for a day, give or take, to settle. After skimming the fat off the top, flavoring was added and, voila, a gelatin dessert was born!

@javiergonzalezlopez10 Год назад

Another Mrs. Crocombe jewel. The massage on our souls we all need.

@hitsuhan7618 Год назад

I was waiting for this. I can no longer live without Mrs. Crocombe. 🤗❤️

@tabithadejong6365 Год назад

Same.... its just a weird feeling. Like i somehow know her in person. 😄👍💙👋

@tinahillsdon2776 Год назад

You need to get a life.

@Melpomium Год назад

I actually made this with leftover champagne from new years eve. I poured them in champagne coupe glasses along with some berries and it's great!

@kawaiilotus Год назад

Leftover champagne??? Wow I have never heard of a thing!!! Other than to be placed directly into my mouth of course. I'll have to try with non leftover champagne. Or maybe prosecco instead as thats more my budget!

@Ea-Nasir_Copper_Co Год назад

She seems to be giving the camera operator (or us?) ULTIMATE shade in the thumbnail.

@Siberianchan Год назад

I honestly admire how the actress keeps a straight face when presenting g the big jelly...

@margaretwilson8736 Год назад

Champagne as a palette cleanser?! My goodness, I know it can make anyone unhappy being envious of another's lifestyle, but dang! What a treat!

@sophiejones3554 Год назад

You too can have "Champagne" as a palette cleanser. When it doesn't come from Champagne, it is called Cuvée Brut. The one closest in taste to the finest French champagnes is from Patagonia, but it's not available in very many places. But if you happen to know someone who imports food from Argentina or Chile already, you could ask about it. It won't be expensive due to the exchange rate being very favorable and this terroir being wildly underappreciated. Cuvée Brut from Washington State or British Columbia is perfectly good, but be aware that it is slightly less sweet and crisp due to the cloudier weather. Mixing in a teaspoon of apple juice would help. The wines labeled Cuvée Brut from California or Spain or Australia are NOT good for this use: the flavor is much too fruity, due to the warmer climate. They taste more like Prosecco. If you're really on a budget and your main concern is looks, there is also Pear Cidre Brut by Stella Artois. It has the same texture as fine champagne, but it is made from cast off apples and pears rather than carefully cultivated grapes so the price is much much lower. It costs only as much as a slightly fancy beer. It makes a lovely off-white jelly with a delicate but tart flavor. You'll want to dilute it with some non-alcoholic white pear juice though, as the cider is much less sweet and more alcoholic than Champagne (a typical French Champagne will be >5% alcohol, An American Cuvée Brut might get as high as 7%, Cidre Brut is 10-13% alcohol as with most ciders). You'll want 200ml of juice for 1 litre of cider. Eat the rich, but also eat like the rich 😎.

@margaretwilson8736 Год назад

@@sophiejones3554 Woah! Thank you for this detailed explanation of the Cubee Brut... I'll have to get some! I have plenty of gelatin so... Maybe I am eating like the rich next week! Thank you again for your reply, and I hope that you have a great day!

@easjer Год назад

@@sophiejones3554 love this comment and saving for future use. Am interested in trying with muscato spumante as something cheap and some flavor I know interested parties like.

@augustbenedict Год назад

Mrs. Crocombe making Jello shots was not on my New Year bingo card lol 😂

@katmatheson3114 Год назад

Put that with edible gold flakes and/or edible gold powder for a shine would be really cool

@eileentrestain3961 Год назад

That does sound pretty. 🙂

@gardnerhill9073 Год назад

Queen Victoria loved gelatine moulds - and the difficulty of making them before processed gelatine was available made them a status symbol.

@lilanoor2995 Год назад

Oh that look at "Mr. Strutt loves it")))) Just one simple glance and everybody understood what kind of character Mr. Strutt is))) Beautiful, simple recipe. Love it. Marvellous as always))

@alvarovaldovinos6836 Год назад

Oooooh 2023 is starting good.

@bb22602 Год назад

Mrs. Crocombe makes things look so easy! If I tried turning out champagne molds, it would probably look like a scene from that classic move, "The Blob".

@EnglishHeritage Год назад

A very delicious blob, mind you....

@cazzabojangles Год назад

The student version is to make these with vodka lemonade, but they're absolutely great, especially with ice cream

@sophiebaines6768 Год назад

One for the bowl, one for the chef!

@Outsyder216 Год назад

I'm normally not a jello fan but this sounds like it'd be good. Also, I wish we could've actually seen it sparkling in candlelight...

@geekdivaherself Год назад

I wish they would have filmed that but I suppose it would be difficult to catch.

@jasminderpinder Год назад

I too felt sure they would show them in candlelight with the bubbles sparkling through - especially since she mentioned both the bubbles and the candlelight - but sadly, no.

@kiyoshitamagawa9824 Год назад

I think Mrs. Crocombe slipped a bit when she used the term “refrigerator,” which didn’t exist at the time as an appliance. Note how she quickly corrected herself to say “ice cave.” 😊 7:57

@DangerWrap Год назад

I have a question about that too, how to they refrigerate food in the 19th century.

@IGUniverse Год назад

I loved when she said modern, you can really feel like you travel back in time....

@TheBearSpiceKitchen Год назад

When the large jelly popped out, it’s shape quite gave me the Vapours. 😂 Nice to see the Victorians got away with a little ribaldry. 👍

@bridgetbuchan1786 Год назад

I guess this is Jell-O shots the Victorian way 😂😂

@Cornerboy73 Год назад

Happy new year to Mrs. Crocombe, everyone at English Heritage and all the fans here 🙂

@Cent4man Год назад

I live for Mrs. Crocombe. Shes my hero

@Fitzroyfallz Год назад

Victorian jelly moulds are so beautiful and intricate! I wish they sold beautiful ones like that nowadays. I have a nice old german pudding tin with a pretty design, and a rabbit one too. But they’re both very old and I’ve never seen similar ones for sale new.

@postmodernrecycler Год назад

I made a port wine jelly mould for Christmas once. It was quite a treat, but we all could only eat a small bit of it. The rest was diced up and served over Dutch pancakes the next morning. Odd, but in a good way.

@mirih5368 Год назад

Your videographer has those transitions down to an art: slow, panning aesthetic shots of the kitchen and grounds is just that little bit of extra we really love!

@jennienguyen6749 Год назад

Molded jellies with alcohol. Why am not surprised she just made Jell-O shots. 😂

@richardneilan2392 Год назад

I've got a visit to Audley End House planned for March 2023. I don't expect to see Mrs. Crocombe (although that would be a real treat), but can't wait to see the place!

@themermaidstale5008 Год назад

Well done, as usual, Mrs. Crocombe. I suppose if Mrs. Patmore had made this at Downton Abbey, then Daisy would have been the one doing the straining through cheesecloth.

@TheLightFish Год назад

You know darn well she took a swig of that champagne when nobody was looking.

@numtot2172 Год назад

I’ve made champagne Jellie a couple times before, each time with fresh raspberries suspended in them. They were absolutely delish

@kimquinn7728 Год назад

I don't have champagne but I definitely have a bottle of Moscato I would love to use. Yum! I take it nothing was used inside the mold at all, first. They are completely dry when the jelly liquid is poured in? Thank you for making my day sweeter.

@Bealzabub Год назад

It is genuinely humbling sometimes remembering just how much effort went into making gelatin prior to the introduction of the commercially available stuff. It really used to be a status symbol.

@Mommamacnz Год назад

I've made similar jelly, but I used fruit juice and fizzy lemonade as it was for my sons sixth birthday. It's fun eating gelatin dishes that have been made with a fizzy drink as the bubbles still tickle.

@franketa76 Год назад

Love this channel and especially Mrs. Crocombe ❤ But the large jelly actually made me laugh... kinda looks like a silicone implant... 😂 Obviously I have still some of the champagne from NYE in my system :) Happy 2023 to all of you and stay safe and healthy! 💕

@danielleking262 Год назад

bahahahaha I thought the same 😆

@Terahnee Год назад

I always think of Victorian jellies being a bit naughty, TBH.

@joleneblair8640 Год назад

I thought the same thing! 😂

@jasminderpinder Год назад

lol! I like the way some of the smaller ones were falling over..hehe...

@WakandaBabe Год назад

OMG I thought it was me!! 🤣🤣

@rasch3126 Год назад

And the world is a better, bubbly, fuzzy, champagne, sparkling place again thanks to Mrs C🥂🍾

@Ozzy_2014 Год назад

Alas I am but a man and not well versed in the mysterious arts of the kitchen as our dear Mr.s Crocombe but I sit in awe of a master artisan at their craft. Truly a feat of divine inspiration (and a fair amount of perspiration no doubt). May the new year be as delicious as ever.

@roger0929 Год назад

@@WyrdHag Only the misogynists can't.

@hannahpumpkins4359 Год назад

My grandmother used to make these (she was born in the Victorian Era), and OMG, they are so delicious!

@lizzymoores Год назад

I would actually love to try this for a NYE party, or even a simple girls night! Defo on the 2023/24 to-do list.

@telemachus53 Год назад

I love the way the jellies quiver and wobble after being poured from their moulds on to the plate. That big one looks like an alien invader.

@mathoskualawa9000 Год назад

Aloha nō mai Hawaiʻi! Greetings from Hawaiʻi! I've only just recently stumbled upon this brilliant RU-vid channel. Our Queen Emma of Hawaiʻi had a friendly relationship with your Queen Victoria, so friendly that Queen Emma was invited to spend the night at Windsor Castle on her visit to England whilst raising funds to build St. Andrew's Cathedral here in Honolulu (an Anglican church originally, now an Episcopalian church). I consider myself to be an Anglophile, as I'm sure many of my ancestors were (evident by all the women named Victoria from that time), and watching your videos gives me wonderful insight into the culture of that time. Thank you so much for your work, or as we say in our language, Mahalo nui loa no ko ʻoukou hana ikaika. Mele Kalikimaka a me Hapenūia! Merry Chirstmas and Happy New Year!

@mewregaurdhissyfit7733 Год назад

I wonder, does she cook for a tasting table when there's a tour at the residence? If so, WHAT a treat!!! If I traveled, I surely would make this a major visiting point on my travels!!!

@jeraldbaxter3532 Год назад

Champagne Jelly from the Champagne of RU-vid presenters!

@Kim-bp1kb Год назад

I would love to see an episode with the dining room that shows how the table might actually be set up. With the food dishes decor etc.

@ottarkraemer9001 Год назад

Never thought I'd see Mrs. Crocombe to a "3 ingredient recipe" like on those modern tiktoks or music halls. ;)

@ScottLuvsRenFaires Год назад

Yay! Finally seeing Mrs. Crocombe make jellies. Was pink champagne a thing in 1881? If so, I bet alternating pink and white jellies would look nice. Next video, aspics?

@Ater_Draco Год назад

Pink champagne was available at that time

@SewardWriter Год назад

I wonder what size mesh they used to strain jelly. Also, Mrs. Crocombe would have a field day with modern 250+ bloom gelatin.

@Myrtle2911 Год назад

Watching this, I'm dying to know how many times it took to get the jellies to come out just right. The "outtakes" for this would be amusing.

@carter7517 Год назад

It’ll be as if they’re having their own little fireworks display at their table - which they will also, or course, be having.

@Yomi2012 Год назад

I like how mrs crocombe throws shade at times

@Mar-rs8uc Год назад

Am I the only one that wants Mrs Crocombe to teach me how to make cow's foot jelly? 😅

@anitanalley2417 Год назад

The other problem with homemade gelatin was getting rid of the faint odor of "animal". Even in ads from the 1920s and 30s, when powdered Royal gelatin became available, the selling point was no disgusting aromas.

@PokhrajRoy. Год назад

Happy New Year! Here’s to Mrs. Crocombe being absolutely fabulous and throwing shade like no one’s business.

@Marie-PoilBelle Год назад

Ooooh, now i DREAM to take jello-shots with Mrs C !!

@marsham333 Год назад

An excellent way to start the new year. Thank you English Heritage, the staff at Audley End, producers, writers, actors, production crew, everyone. You bring such wonderful entertainment as well as historical facts, I am always happy after I view The Victorian Way.

@jamesellsworth9673 Месяц назад

Those jellies are 'heartbreakers' in trying to get them to stand uniformly. They illustrate the stress and strain of being a head cook.

@katebowers8107 Год назад

I absolutely want Mrs. Crocombe’s 21st century alter-ego to tell us how these taste.

@Extremelychubbyglutton 10 месяцев назад

Props to the cameraman for going back to the Victorian Era to film this

@hermeticbear Год назад

I've been having fun using plain gelatin to make fruit juice gelatin from cranberry juice, cherry juice, and I have some leftover pineapple juice that I'm going to use. Since it's pasteurized it shouldn't break down the gelatin, but now I want to make champagne jelly.

@glendawest5256 Год назад

Pineapple will be tricky as it contains enzymes which stop the jelling. Likely best to read up a bit on that one first.

@jessicab2202 Год назад

Mate, the yell I let out when the first jelly unmoulded perfectly!!! Brilliant, love these videos.

@danielleking262 Год назад

omgoshhhh when the first one popped out, I said "they look like little jellyfish!" How cute!!! 😆

@alcidesfy Год назад

I woke up with a headache. Mrs Crocombe : CHAMPAGNE SHOTS !! Alright, then.

@mrclueuin Год назад

Happy New Year to everyone in the comment section and everyone at English Heritage. (Mrs. Crocombe failed to mention what year it is in her time right now but a Happy New Year to her and everyone at Audley End House!) 🍾🥂🍮

@toriehenry6294 Год назад

I truly enjoy this series.

@jawwer12 Год назад

Was the dishcloth used during extraction one of the cloths from the apple dumplings episode?

@iplaybadguys1457 Год назад

Always love Mrs. Crocombe!

@karoleigharmstrong8568 Год назад

Always a delight to see Mrs. Crocombe.

@alexachipman Год назад

It is so satisfying when they turn out! Adorable!

@VerhoevenSimon Год назад

Another delightful episode with Mrs. Crocombe.

@split1024 Год назад

Amazing. What I wouldn't give to have done Champagne Jell-O(tm) shooters back with Mrs. Crocombe! Methinks she doth have stories to tell of vast intrigue.