Lex Culinaria: IMBB 15: My love affair with jelly in three chapters!

I danced for joy when I found out this month's IMBB is about Jelly. I love using gelatin. Can I say that again? I LOVE Gelatin.

For those who've been with me for a while, you may recall my panacotta phase in January and February. Well, this month's IMBB brought it BACK, baby. I have for you, not one...not two,...but three, yes three, beautiful, wiggly, jiggly gelled miracles darlings!

In no particular order I give you:

Deconstructed masala chai panacotta

Espresso jelly with dark chocolate cream middles

and, my personal favourite.....

Roasted garlic and reggiano panacotta (you have NO idea how good this one is, you must must must must make this!)

I've split the recipes up into three separate posts (click on the recipe titles above to access the recipes) in order to archive them better, also, if you only want one of the recipes, you don't have to scroll through two other gratuitous posts to get to the one you want. I am so considerate.

Honestly, this is the most fun I've had doing IMBB, and probably the most fun I've had in the kitchen for a long time. Thank you so much for choosing jelly, Simply Recipes.

I have, in the past, noted that I tend to cook by the seat of my pants...that is, I pop stuff into a pot and see what comes out. I feel I need to reiterate that it was a bit of a cooking storm here on Saturday, and I may not have remembered all the proportions exactly as they were (it being Sunday now). My proportions are usually pretty accurate, but be aware that when I say 1/3 cup sugar...it may be slightly more or slightly less (particularly since I tend not to measure things like sugar, or salt, but rather add until it tastes right). Where I give measurements in grams, you can be darn sure of that measurement, as I will have weighed the ingredients on my spanky new scale.

In all the jelly recipes, I use a standard packet of Knox brand gelatin which is 7 grams per packet.

There were a whole lot of people involved in this month's IMBB and a lot of incredilbe-sounding (and looking) recipes - read them all here.