Jelly Crystals USE WAYS TO

First recorded by English cookery writer Hannah Glasse, who used the term jelly in a trifle recipe in her book ‘The Art of Cookery’ first published in 1747, jelly continues to be an iconic favourite, much loved by kids and also restores nostalgic memories in adults.

Our Country Range Jelly Crystals are the ultimate when it comes to flavour, versatility and wobble. A lactose-free and gluten-free dry blend made using natural colours and flavourings, the crystals quickly dissolve to produce fantastically firm yet wonderfully wobbly jelly in strawberry, orange, or raspberry flavours. Each case contains 4 x 3.5kg bags, with each bag containing 77 portions.

ABOUT: CHRIS BASTEN

Former Chairman of the Craft Guild of Chefs, Chris Basten worked as Executive Chef for the likes of the Great Foster Hotel and Marriot International before concentrating on ushering through the next generation of talent as a lecturer at Westminster Kingsway. Through his work for the Craft Guild of Chefs, and as an active member of the culinary team, Chris competed at the Culinary World Cup in Luxembourg in 2002, 2006, 2010 and the Culinary Olympics in Erfurt in 2000, 2004 and 2008, taking silver medals in each event. As Culinary Team Captain in 2007, he led the team that represented England at the Chef Ireland competition in Dublin, returning home with two gold medals. Passing on his competition knowledge and experience this past decade, Chris continues to nourish and encourage college chefs through his role as Head Judge for the Country Range Student Chef Challenge.

1/ Rainbow cheesecake

Vanilla cheesecake is always a classic, but I elevate it with several different flavours of set jelly cut into cubes and placed inside. It creates a rainbow of colours and produces a dazzling dessert.

2/ Popping popcorn jelly combo

Using the raspberry jelly, I add melted dark chocolate and then let it set. This is then served with a caramel popcorn.

3/ jellyBerrycup

Simple but done well it can be a star of the show. An assortment of winter or summer berries set in different jellies and served with whipped lemon cream.

Country Range

Jelly Crystals

Pack size: 3.5kg

4/ Jelly and cake

A delicious way of using your sponge cake and adding a jelly element. Simply cut out globes of sponge, dip them in liquid jelly and then leave to set. Once set, dust the balls with desiccated coconut for some divine jelly and coconut bites.

5/ Rainbow oranges

A visually stunning fruity treat. Cut an orange in half, scoop out the inside and pour in a mix of the different flavours. Put it in the fridge to set and once very cold, cut the jelly into wedges.

30% Reduced sugar*

Natural flavours

Makes 42 portions

Suitable for vegetarians