Music for your Mouth: Jello Biafra

We don’t really call it Jello here – it’s Jelly – but I am not going to let that get in the way of some good edible audio.

Today’s beats to eat come to you from the great Jello Biafra – you might know him from acts such as the Dead Kennedys and his collaboration with the Melvins, or for having a sense of onomatopoeia about him, with a voice that sounds somewhat like wobbly jelly. Today, however, he comes to you in the form of a delicious dessert.

jello5It’s like trifle, but not as daggy. Truth be told, I never really liked that weird sponge cake layer in trifle anyway, so this suits my tastes juuuuuust fine.

Jelly is another one of those foods that reminds me of being a kid – in fact, I’m pretty sure I haven’t had it in years. I used to love when my mum would make it for me when I was home from school with a sore throat – it was such a treat!

jello4I’m still impressed with just how cool this looks. I love the way the berries are suspended at different heights, reminds me of being in space or something (obviously I know all about being in space).

jello2
Fancy Layered Jelly Cups
(makes 2)

1 pack vegan jelly crystals
400ml boiling water
Handful of blueberries and strawberries

1 cup cashew milk (or other nondairy milk)
1.5 Tbsp vegan custard powder
1 Tbsp coconut sugar
1/2 vanilla bean, scraped

1-2 squares chocolate, shaved

Empty jelly crystals into a heat proof jug, then pour in boiling water and stir until dissolved.

Prepare two fancy glasses by popping a few blueberries and some chopped strawberries in the bottom. Distribute jelly mix evenly amongst the glasses, then place in the fridge to set.

Next, prepare the custard. In a small saucepan, whisk together a couple of tablespoons of cashew milk with the custard powder and coconut sugar.

Add remaining milk and heat over medium heat until it starts to bubble, whisking constantly. Allow to cook for about three minutes, until the mixture is noticeably thicker, continuing to whisk to avoid lumps forming. Turn off heat and stir through vanilla. Set aside to cool – you don’t want to put hot custard onto your jelly as it will melt. Allow to cool, but check in every so often to whisk up and ensure it doesn’t set. When cool enough, divide custard among the glasses and return to the fridge to set.

When cool, garnish with some extra berries and shaved chocolate.

jello3

veganmofo

0 thoughts on “Music for your Mouth: Jello Biafra

  1. We used to have jelly when I was little but I never loved it so much – it does remind me of being sick and also of having ice cream and jelly and a punch in the belly (well not literally). Strangely enough I bought jelly crystals – for Sylvia I think – but never feel very confident making it either so they are still there – want to make some beautiful like yours. Have always loved the name jello biafro

    1. Ice cream and jelly and a punch in the belly! YES! I always think of that too – my dad used to say it to us all the time. I always liked the way you could suck jelly up of the end of the spoon, it amazed me as a child. I definitely think adding some berries or other fruit makes it a little prettier than the standard goop though.

Leave a Reply

Your email address will not be published. Required fields are marked *