As far as I’m aware sheets of gelatine come in the same size roughly 11.5cm x 7.5cm but if in doubt, check the packet – you want enough gelatine to set 1pt or 570ml of liquid. If you are vegetarian you can use Vege-Gel to make these jellies, just make sure you tweak the recipe below so it fits with those on the back of the packet.
The little glasses I use have a capacity of 180ml when filled right to the very top. They are sturdy little glasses. However you could use delicate glasses, the orange juice mixture only needs to be heated to melt the sugar and gelatine. Which isn’t too hot, you should still be able to taste some comfortably. No fear of cracking your delicate glasses here.
8 Little glasses
Step 1: Adult – Before you start cooking measure everything out.
Step 2: Adult – Give your child a bowl of cold water and the gelatine.
Child – Put the gelatine in the cold water, ensure it’s all covered.
Adult – The gelatine needs soaking for 5 minutes, so I put a timer on.
Step 3: Child – Put the water, caster sugar and orange juice into a saucepan.
Adult and child – Heat the saucepan over a medium heat, stirring well to dissolve all the sugar in the liquid. The liquid shouldn’t boil, this will inhibit the work of the gelatine.
Step 4: Child – When the five minutes is up, use your hand to take the gelatine out of the water, shake off as much water as possible and then put the gelatine into the saucepan.
Adult and child – Stir the orange juice mixture until all the sugar and gelatine are dissolved. Turn off the heat.
Adult – Pour the orange juice mixture into a jug.
Step 5: Child – Divide the raspberries between the glasses.
Step 6: Adult and child – Divide the orange juice mixture between the glasses.
Step 7: Adult – Put the glasses on a tray and place in the fridge. The jellies will take at least 2 hours to set. Serve with a ball of vanilla ice cream on top.