I thought I would share my recipe for making your own jelly plate, as everything I found on-line referred to American products. So here's a version using UK products.
1 box of these:
10 bottles of glycerine- 65p from Tesco (that's the cheapest I found)- But since I wrote this post it has been pointed out to me that I could have bought glycerine much cheaper from a chemist.
3 boxes (9 satchets) of powder gelatine (not leaf gelatine) £1.09 each
1. Eat all your Ferrero Rocher chocolates. Then line the plastic container with cling film. This will make it easier to remove your jelly plate when it sets. OK-you don't HAVE to use a Ferrero Rocher box, but honestly, it's the perfect size and shape, and importantly it has a well fitting lid which will help to keep your plate clean between uses.
2. The recipe uses equal amounts of water and glycerine. So that's 380 ml of glycerine. Dissolve your 9 sachets of gelatine powder in 380 mls of hot water.
3. When your gelatine has dissolved stir in your 10 bottles of glycerine.
4. Allow the mixture to cool a little before pouring it into your mould.
5. Allow to set and cure for 24 hours before use.
6. Use the cling film to help you to remove the set jelly from the mould.
I used a kitchen knife to cut 1 cm from the top and side of my my jelly plate to make it easier to put it back into the mould between uses. I also keep the cling film lining to make it easier to remove it each time I want to use it.
This is what my jellyplate looks like:
When I have finished using it, I just wipe it clean, and put it back into the Ferrero Rocher box with the lid on. I store it in my craft area-no refrigeration is required providing it's not in a hot environment. Mine is now about 8 weeks old and shows no sign of deterioration. I believe the glycerine acts as a preservative.