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Folio: Bompas & Parr’s AR terrazzo tribute

The cover of the Craft issue drew together centuries of culinary and architectural tradition

Bompas & Parr’s wobbly tribute to terrazzo on the cover of The Architectural Review draws together centuries of culinary and architectural tradition: a common recognition that a composite of materials can be far more than the sum of its parts.

While terrazzo surfaces are archaeologically traceable over millennia, the attraction of marbled jellies – offering myriad flavours within a single mouthful – was specifically identified by the Victorians. To make this marbled jelly, these culinary designers used three different flavours: beetroot and raspberry, lemon, and a cardamom blancmange. 

The Recipe

Beetroot and Raspberry Jelly

For 250ml/9fl oz/1 cup

125g/4 ½ oz/generous ¾ cup raspberries and cubes of beetroot

100ml/3½fl oz/scant ½ cup water

2 tbsp sugar

2½ leaves gelatine

Place the raspberries and beetroots, water and sugar in a saucepan. Pop on a lid and stew for 10 minutes, or until the berries have split and lost their shape, and the beetroot have added a pink colour to the liquid. Strain everything through a sieve and into a measuring jug until you have 250ml/9fl oz/1 cup of liquid – add water if necessary.

Cut up the gelatine into a heatproof bowl, add a little of the pink mixture, and leave to soften. Place the softened bowl of gelatine over a pan of boiling water and allow to melt. Once melted, pour over the rest of the mixture and pour through a sieve back into the measuring jug.

Now, pour the liquid into a dinner plate or similar and refrigerate until firm.

Lemon Jelly

For 250ml/9fl oz/1 cup

Juice of 3 lemons

100ml/3½fl oz/scant ½ cup water

2 tbsp sugar

2½ leaves gelatine

Combining the liquids and sugar, follow the technique above to soften the gelatine with a small amount of the mixture before pouring on the remainder and sieving to make a cloudy lemon jelly that will add a zingy flavour to your marbled jelly.

Cardamom Blancmange

For 500ml/18fl oz/generous 2 cups milk

10 cardamom pods

zest of 1 lemon

4½ leaves gelatine

First, infuse the milk. Warm the milk, except for 2 tablespoons, in a saucepan with the cardamom and lemon zest and heat until it is just about to simmer. Remove from the heat and allow the flavour to infuse as the mixture cools – about 20 minutes.

Meanwhile, cut the gelatine into a heatproof bowl and cover with the saved milk. When the gelatine has softened, heat the mixture over simmering water until the gelatine is melted. Pour the infused milk over the melted gelatine and stir to combine, then pour through a sieve and into a bowl.

Place the bowl over a larger bowl filled with ice.

Meanwhile, turn your lemon and beetroot and raspberry jellies out onto a chopping board and cut them into small squares, triangles and strips. Stir the blancmange, mixing occasionally until it starts to get lumpy. This shouldn’t take more than 15 minutes. At this point, add the chopped jellies. As the mixture is quite thick, they should end up distributed evenly.

Finally, pour the mixture into an elegant mould and place in the refrigerator. Depending on the size of your mould it will be ready for unmoulding in about 2-4 hours.