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Once the jelly has melted,
pour it into the pastille mould, we did this outside to avoid a horrible
mess.
First bowl:
Second bowl:
Leave the jelly to set overnight. When it sets it will be the same
viscosity as one pack of jelly but 24x the size!!.
Removing the jelly from the bowl was quite difficult, we started by
sitting the bowl in some boiling water, this melted the sides slightly.
We then pushed a blunt knife around the edge of the jelly, flipped it
upside down and shook it. It started to come away but had formed a
vacuum so we put the knife around the side again, this time with the
jelly upside down to let the air out. It started making rude noises and
with one last push from my hand it squelched out.
With the jelly out of the mould all that is left is to coat the jelly
with preserving sugar. The preserving sugar is crystallised so gives the
exact look of the sugar coating on a Fruit Pastille.
And that's how we made a giant Fruit Pastille, all 8" of it. It will
probably last you all year, you can only eat a bite sized chunk at once.
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