Jelly Filled Brains 1kg Fruit Flavoured Jelly Sweets

Product Information

However, food products in particular are constantly being improved so their ingredients and the other information we publish here, including details of their nutritional content and allergy advice, is liable to change. Glucose syrup, Sugar, Gelatine, Humectant: sorbitols, Acids: citric acid, invert sugar syrup, Modified potato starch, Gelling agent: pectins, Flavourings, Acidity regulator: sodium citrates, Vegetable oils (palm), Glazing agent: carnauba wax, beeswax, Fruit and vegetable concentrates: radish, blackcurrant, carrot, Colours: E120, E133. Weird thing is, I think I’d have more of an issue with the aspic here rather than the brains – I have issues with jelly texture, sets off my gag reflex.

I put it on the burner for a moment to get enough heat into it to liquidate the mass without heating it, whisking regularly.For this reason, we strongly recommend that you always read the actual product label carefully before using or consuming any product. We have a really great selection of jelly sweets 🍬 from the harder giant Haribo strawberries to Yellow Belly snakes, squidgy twist kisses and jelly brains. Glucose syrup, sugar, beef and pork gelatine, humectant: sorbitols; acid: citric acid; invert sugar syrup, modified potato starch, gelling agent: pectins; flavourings, acidity regulator: sodium citrates; vegetable oils (palm), glazing agent: beeswax, carnauba wax; fruit and vegetable concentrates (radish, carrot, blackcurrant), colours: E120, E133. I’d like to thank the Inn at the Crossroads for helping me to both repulse and, hopefully, pleasantly surprise my loved ones.

Disclaimer: The ingredients/allergens advice and nutritional values are correct to the best of our knowledge, however, this can change without any prior notice. Glucose Syrup, Sugar, Gelling Agent (Gelatine), Humectant (Sorbitol Syrup), Acid (Citric Acid), Invert Sugar Syrup, Modified Potato Starch, Gelling Agent (Pectin), Flavourings, Glazing Agent (Coconut And Palm Kernel Oil, Carnauba Wax, Beeswax), Acidity Regulator (Sodium Citrate), Vegetable Concentrates (Carrot, Blackcurrant, Radish), Colours (E120, E133). I blanched another 1/3 cup spinach (it was the only greenery I had left), tightly packed, and it still wasn’t that green, but I am impatient, so I went with it.You are advised to always read the product information for ingredients, nutrition, dietary claims and allergens. Keep your aspic in a relatively warm area of the kitchen so it stays liquidy, then transfer your mold to the freezer to chill between layers. For any information on our ingredients or allergies associated with our sweets please visit our ingredients page or do not hesitate to contact us. I went with two feet, split, because that’s what came in the package, and I sure as heck wasn’t going to use them for anything else. Because I was trying to keep the slices thin and uniform, and using only the tidiest-looking brain pieces, I was really wasteful and still only went through two of my five brains.