Hi Everyone,

Seem a little crazy to start this thread, but I have a problem:
After discovering that my Continental friends have never heard of, let alone tried, vodka jellies, I (in one of those "seemed like a good idea at the time" moments) offered to make a bunch. I have found the little plastic cups and the vodka, but can't find a packet of jelly anywhere!!
Does anyone have any ideas? Yes, I have tried Migros.
I would be grateful for any help!
Thanks!

found some in the food section at Jelmoli in Zurich once... and once i got it at Familia in Waldsut.

How far will you go...

You can order it from http://www.londonstore.ch/

You can make homemade jello with this recipe, but that's assuming you can find some Kool-Aid!
http://www.recipezaar.com/Homemade-J...gar-free-37415

Should be called "Götterspeise" and can be found in the supermarkets close to the baking and pudding stuff- at least in Germany.

I must confess I have not made some since college... so I am not sure if Migros/Coop has the stuff but I would try and ask for it before driving over a border for a pack of jelly.
Hmmm, I think you gave me some inspiration...

Look, if you're going to get your mates wellied, at least be civilised and make it yourself

Buy a pack of gelatine and follow the instructions (usually ten sheets in a litre of water for 5 minutes or so) and add the sheets to freshly prepared fruit juice. I like to use strained pomegranate or simply orange or grapefruit juice. It makes a big difference and doesn't contain E numbers.

Extra kudos for five minutes prep but I'd never make them with alcohol, oh no...

I order from american food avenue.
www.afoodave.com

But I have to warn you...I tried out Jello shots on the Swiss already and they were not to keen. Maybe I chose the wrong flavor

Use gelatin sheets instead. Small envelopes of them are available in all the supermarkets in the baking section.
i used them to make sangria jello shots last month.. worked fine!

Never make pineapple jelly - it doesn't set. So if you are thinking of alcoholic tropical jelly, consider another fruit instead.

Thank you to everyone for the replies! I never expected to gather such a flurry of responses!!

After a thorough search of Fribourg (didn't feel this was worthy of a trip to Zurich), I have settled for some sheets of gelatine and will steer clear of mixing it with pineapple juice.
Fingers-crossed I get the right mix of booze to juice - enough to pack a sufficient punch but still set!

Now, if only I could find some Golden Syrup to make a batch of hokey pokey.............

Globus on Bahnhofstrasse in Zurich sell Hartleys Jelly. Its downstairs in the food area. There is a baking section right by the tills, it should be on the shelves towards the right. Last time I was in there, they had strawberry, orange and lime flavour. I'm not sure where your nearest Globus is (Bern?) but it may be worth giving there a try.

Looks something like this

[quote=kiwigeek;476575]Thank you to everyone for the replies! I never expected to gather such a flurry of responses!!

I purchased some Pakistan stuff with the trade mark "Ahamed" in the
Asian shop - FOOD WORLD - opposite Loeb in Bern (PKZ side) for just 1.90 a packet! It
was available in Rasberry & Orange flavours last week.

Maybe you should think about telling your Swiss friends beforehand what they are about to eat! I was discussing the lack of jelly with my Swiss colleagues at work and they all started to make gagging sounds and asked if I was seriously feeding "that" to my children. That is the alcohol-free version, of course.

quote=swisskat;477047]Maybe you should think about telling your Swiss friends beforehand what they are about to eat! I was discussing the lack of jelly with my Swiss colleagues at work and they..... .[/quote]

"A dessert made by boiling gelatine, sugar and some flavouring (often derived from fruit) and allowing it to set; a sweet gelatinous substance derived from fruit juices and pectin; Jam that has been sieved to remove pieces of fruit before being allowed to set; Short for jellyfish; A large ... so says wikinary

Actually, would a Vegetarian eat Jello at all, or are the North American Jello products made of something other than Gelatine?

There's a close substitute available from LeShop (and perhaps the Migros stores, I haven't looked) which is called 'melasse de table/ Tafelmelasse'. It comes in a glass jar like jams, so doesn't quite have that slightly metallic tang that the UK version has but it's pretty indistinguishable for cooking.

kodokan

Just some feedback on the jelly situation....

Made a bunch of vodka jellies with gelatine sheets and fruit juice (worked absolutely fine), and some with a prized packet of Hartley's Jelly from Globus in Bern. The sugary goodness of the packet jelly made them slightly more pleasant than the others...but let's face it, who consumes vodka jelly for the taste?!?!

Made some hokey pokey with the Melasse de table from Migros....not bad, although I definitely miss the "metallic tang" of Golden Syrup.....And yes, Golden Syrup can be found at Globus in Bern.

And for all you kiwis out there....yes, you can substitute lemon juice for vinegar when making a pavlova. It was a little flat, but with a pile of whipped cream and some kiwifruit nobody knew any differently!

P.S. Good old kiwi bacon and egg pies, and the steak and mushroom variety went down a treat with the French, Swiss and Italian alike!!

Heres a question, whenever I make a pav it deflates within a day and oozes liquid out of it which I can only imagine is.... acutally i dont know. Its wierd. from the eggs maybe? Any tips on how to avoid that?

Always oozes after a day or so in the fridge, but perhaps try using less vinegar (or lemon juice!) as this is what makes it gooey inside.
Best method is to get the egg whites really stiff at the start and then just fold in the cornflour and vinegar and try to mix as little as possible.

...good luck!

Hi,

Being english my children love jelly too. You can also buy this in Globus food department. It is a little pricey compared to back home but definetely worth it!!