If liquid nitrogen ice cream put you over the edge for your threshold of zany culinary innovation, then you might not be quite ready for this jelly. Introducing Sam Bompas and Harry Parr, two British chaps who have been putting the funk back into everything jellied since 2007. As the owners and creative minds behind Bompas & Parr, they provide for all your jelly needs (no doubt you have many), from made-to-order moulds and catering services, to food and design projects, and of course exquisite jellies.
But they are so much more than just jelly-mongers; they are veritable gastro-wizards thanks to countless artistic, structural, and historical collaborations with art museums, top chefs, and architectural firms. With glow-in-the-dark jelly art exhibits, colossal Elizabethan dessert buffets, walk-in cocktail installations, and edible ziggurats they have rocked culinary design notions. This year has also seen the launch of their first book – a study into the history and science of the wonderful, wobbly world of jelly.
So get ready to embrace the jelly comeback and get jiggly with it!
[First photo via fushmush.]