Pus
by Nigella. Featured in FEASTIntroduction
After the success of the blood clots, I felt confidently inspired to expand the theme by making up lime jelly with milk to create pus. It is hideously, fabulously realistic.
I tend not to serve this on its own but rather dot the blood clots with it to evoke an attractive burst-boil appearance. But if you want some pus by itself, then maybe double the amounts below.
For US cup measures, use the toggle at the top of the ingredients list.
After the success of the blood clots, I felt confidently inspired to expand the theme by making up lime jelly with milk to create pus. It is hideously, fabulously realistic.
I tend not to serve this on its own but rather dot the blood clots with it to evoke an attractive burst-boil appearance. But if you want some pus by itself, then maybe double the amounts below.
For US cup measures, use the toggle at the top of the ingredients list.
(UK only)
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Ingredients
Makes: 3-4 bowls of pus
- 1 packet lime jelly
- approx. 500 millilitres milk
- 1 packet lime jell-o
- 2 cups milk
Method
- Dissolve the lime jelly in a little boiling water as directed on the packet.
- Then make up the quantity with milk rather than water.
- Put into a similar sized dish as above, and leave to set in the fridge.
- Once set, mulch with your fingers and drop small amounts here and there into the blood clots.
- Dissolve the lime jell-o in a little boiling water as directed on the packet.
- Then make up the quantity with milk rather than water.
- Put into a similar sized dish as above, and leave to set in the fridge.
- Once set, mulch with your fingers and drop small amounts here and there into the blood clots.
Additional Information
MAKE AHEAD / STORE:
Make the jellies up to 2 days in advance. Cover and store in the fridge until needed. Squidge just before serving.
MAKE AHEAD / STORE:
Make the jellies up to 2 days in advance. Cover and store in the fridge until needed. Squidge just before serving.
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