Comments on: Violet jelly

By: Thanh

Thanh — Tue, 23 Sep 2008 00:31:40 +0000

I'm looking everywhere, but no violets to be seen. You thief!

By: barbara

barbara — Sat, 20 Sep 2008 20:53:56 +0000

Fascinating.

By: Duncan

Duncan — Sat, 20 Sep 2008 07:39:21 +0000

Well, I just tried, finally, mixing in a very small amount of bicarbonate of soda to see if the colour would change (and if the flavour would be tolerable). There was a very slight change, but at a dose which made the jelly not-quite-palatable.

Given the colour of some violet jellies found on the internet, it should be possible to achieve a less pink colour with a little experimentation with acidity and, perhaps, concentration of flowers.

By: Manggy

Manggy — Sat, 20 Sep 2008 06:01:51 +0000

That is just so dramatic! I wonder if there IS a way to make it alkaline for immediate use (so you don't have to worry about storage) without making it taste soapy. Well, the purple color is quite pretty too– maybe as the filling of a macaron?

By the way, ube (Dioscorea alata– purple yam) has no problems staying violet! Creeps out a few people, though

By: Lucy

Lucy — Fri, 19 Sep 2008 23:04:30 +0000

It's so beautiful…the colour's incredible.

Love violet-flavoured anything, I do.

By: elra

elra — Fri, 19 Sep 2008 17:56:48 +0000

Duncan,
How beautiful, I love the color and wouldn't mind having lots of this jelly with a slice of bread.

By: Y

Fri, 19 Sep 2008 08:35:02 +0000

They are very pretty indeed. I've got parma violets on my balcony, but certainly not enough to make a jelly out of!