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Jelly Boobs

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Jelly Boobs Guaranteed to add some cheeky fun and erotica to your party, this Novelty Boob Shaped Jelly Mould will be the subject of much conversation and laughter. Now stags and birthday boys can have their very own 'life size' wobbly pair and hens can celebrate their womanhood! This party centrepiece makes a great novelty gift and is a great cheeky addition to stag and hen nights. The mould comes with two cups, allowing it to balance in your fridge while the jelly sets. Try blackcurrant and strawberry jelly or be adventurous, add some alcohol or use various flavours and colours, lime green nipples anyone? Removing jellies and creams from moulds can be difficult, especially those with a great deal of detail. Ceramic moulds in particular can be very awkward. From the eighteenth century onwards, professional cooks brushed the inside of the mould with a little 'sweet oil' (almond oil), turning the mould upside down on a plate to allow the excess to drain away. They also embedded the moulds in bowls of crushed ice to speed up setting. By leaving the moulds in the ice for a few minutes before pouring in the jelly, the almond oil congealed on the inner surface of the mould preventing it from floating to the top of the liquid jelly. When the jelly was completely set, the mould was dipped in hot water - just a few seconds for copper and tin, up to thirty seconds or more for ceramic moulds. The wet mould was then wiped dry and a plate put on top. The mould was then inverted and lifted and if everything went well, the jelly came out. This was very straightforward with copper moulds, but sometimes a finger had to be gently inserted between jelly and mould to allow the air to dispel the vacuum. Some skilled cooks demoulded the jelly directly on to their hand, rapidly conveying it to the centre of the dish. The dish was usually wetted with a little water to enable the jelly to be slid gently into the middle. Jelly moulds were actually used for a variety of purposes. As well as being used for making jellies, creams, bavaroises and other cold puddings, they were utilised for steaming puddings, baking cakes and also for poaching both savoury and sweet dishes. Some were used for making ices, but these normally were equipped with a tight fitting lid and a screw to allow for easy demoulding. Savoury jellies were just as popular as sweet jellies and the high-class cookery books of the nineteenth century are full of artistic dishes based on aspic, like Agnes Marshall's balletes de foie gras à la Imperiale and the swans à la luxette illustrated on the left. These dishes were very time consuming and testify to an age when middle and upper-class kitchens were often generously staffed and well-equipped with specialist moulds. Though they are visually delightful, the excessive use of gelatine and purees in this dishes makes them unattractive to most modern palettes. Mrs Marshall's recipes were aimed at young housewives married to professional men, who though probably well-off, could not afford the extensive kitchen staff found in the great houses. Gelatine-based dishes had a great attraction, as they could be prepared the day before a dinner party, freeing up time on the day itself for cooking the other items of the meal. Her two cookery books are full of recipes which require moulds, which the enterprising lady offered for sale at her premises in Mortimer St. For more on Victorian savoury jellies and gelatine based entrées, click on the Marshall illustrations in the left column.

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