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Kitchen Queries

Welcome to Kitchen Queries, where the nigella.com team will answer your cooking or food related questions.  We’d love you to submit some of your recipe problems, dilemmas or queries for us to get our teeth into!

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  • Raspberries in Chardonnay Jelly

    I really want to make the Slut-Red Raspberries In Chardonnay Jelly recipe from Forever Summer, but I'm having a hard time finding gelatin sheets. Is there an equivalent amount of powdered gelatin that will produce the same results?

    From the nigella team:

    We assume that you are based in the USA where gelatin sheets are much less common than the UK. If you have a good cake decorating store in your area then you should be able to buy gelatin sheets there but you will need to make sure that you buy platinum grade sheets and you will also need to weigh the gelatin as the sheets are a different size to those sold in the UK.

    If you want to use powdered unflavored gelatin then we suggest that you use 3 teaspoons (this is slightly more than one envelope if you use Knox gelatin). Put 3 tablespoons of water in a small bowl and sprinkle the gelatin over it and let it stand for 10 minutes to hydrate (also known as "sponging") while the wine and vanilla steep. When you have reheated the wine mixture in step 2, take the pan off the heat and add the gelatin (it will have absorbed all of the water) then stir until the gelatin has dissolved and pour the wine/gelatin mixture over the raspberries in the glasses.

    This quantity of gelatin is lower than the recommended amount for the volume of liquid in the recipe, but this gives the jellies a very voluptuous, soft set. However we would suggest that you allow the jellies to set in the refrigerator overnight.


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