"Jelly has a dowdy reputation, but it may well be the perfect food for the Instagram age: when it works, it's incredibly photogenic, so who cares what it tastes like? There can be no other explanation for recent claims that savoury jellies the most lurid and off-putting of dishes, reminiscent of the worst culinary efforts of the 1950s are suddenly fashionable."
"This resurgence comes, according to the New York Times, at a time when chefs are feeling pressure to produce viral visuals and molecular gastronomy is old hat. The notion that jelly is having a moment is actually a perennial threat: this time last year it was reported that supermarket jelly cube sales were rising sharply, while vintage jelly moulds were experiencing a five-fold increase in online sales."
"People who are sceptical about jelly are often put off by its origins. There's no getting round it: gelatine is a pork byproduct, extracted from the bones, skin and connective tissue of the animal. But these days there are widely available vegan-friendly setting agents mostly carrageenan and agar, derived from algae that work just as well."
Jelly's visual appeal has made it a strong candidate for social-media-driven culinary trends, with appearance often prioritized over taste. Savoury jellies have re-emerged as chefs chase viral visuals and as molecular gastronomy wanes. Market signs include rising supermarket jelly cube sales and a sharp increase in vintage jelly mould purchases. High-end practitioners like Bompas & Parr helped popularize elaborate jellies over a decade ago. Conventional gelatine is a pork byproduct, but carrageenan and agar from algae provide widely available vegan alternatives. Successful jelly making requires practical adjustment for mould size and setting variables rather than fixed recipes.
Read at www.theguardian.com
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