Southampton F.C. ~ St. Mary’s Jelly

Introduction: St Mary’s Stadium is the home of Southampton F.C. in the lovely city of Southampton. It is a UEFA 4-star rated stadium and with a capacity of 32,689 is the largest football stadium in the south of England, outside London.

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The Saints have played there since August 2001 when they moved from The Dell, which for held just over 15,000 spectators. The first match was played on 1 August 2001 against RCD Espanyol.

I have been to this stadium when I watched The Millwall from the stands. I was completely dressed in black for style purposes on that eventful day.

Here’s a strawberry and cream recipe for the colours.

Preparation time: 20mins

Cooking time: 5 mins

Home kit: large jug, 2.7 litre (4¾ pint) non-stick kugelhopf mould (ha!) or large bowl (more likely), medium saucepan, another bowl

Away kit: 11 plates and spoons

Serves: a kickball team

Ingredients

  • 2 x 135g packs strawberry jelly, Hartley’s is recommended.
  • ⅛ tsp. edible gold glitter, optional for the next FA Cup Final win.
  • Light oil for greasing, optional
  • 100g (3½oz) caster sugar
  • 1 vanilla pod, split lengthways
  • 300ml (½ pint) double cream
  • 600ml (1 pint) milk
  • 8 gelatine sheets

Method: Preheat the oven to 0oC (It’s a jelly!)

First half

Start by making the jelly. Snip the jelly into cubes and put into the large jug. Pour over 300ml (½ pint) boiling water and leave to dissolve, stirring occasionally. Top up the mixture with cold water until there is 1.2 litre (2⅛ pint). Stir in the glitter, if using.

Pour the strawberry jelly mixture into the kugelhopf mould or large bowl (if non-stick, grease lightly with the mild oil). Chill until completely set, which will take about three hours or one kickball match.

Second half

Meanwhile put the sugar, vanilla, cream and milk into a pan and heat gently, whisking occasionally to help release the vanilla seeds, until mixture just begins to boil. Take off the heat and leave to infuse for 15min.

Put the gelatine sheets into a bowl and cover with cold water. Leave to soak for 5min. Lift the soaked gelatine out of the water (discard water) and add to the cream pan – stir to dissolve (if the cream mixture is not hot enough to dissolve the gelatine, then reheat gently until it dissolves). Lift out the vanilla pod and leave the cream mixture until completely cool –the strawberry jelly needs to be fully set before proceeding.

Gently pour the cream mixture over the set jelly and refrigerate to set completely – about 5hrs. Or two games of kickball.

Full time results

To serve, turn out the jelly on to a serving plate. If it doesn’t come out easily, dip the base of the mould briefly into a bowl of hot water (take care that the water does not touch the jelly). Turn out and serve.

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